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- 3 pounds rough-skinned potatoes
- 1 cup mayonnaise, to taste
- ¼ serving Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar
- ½ cup sweet pickles
- 1 stalk celery, chopped
- 1 medium onion, finely chopped
- 4 large hard-boiled eggs, chopped
Directions:
Fill a large pot with water, then place the potatoes in the pot and bring to a boil, then let the potatoes cook until they are easy to pierce with a knife.
Once the potatoes are fully cooked, transfer them to a bowl filled with ice water to cool them quickly.
Once the potatoes are cool, remove the skins and cut them into large chunks.
In a separate bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar and sugar.
Pour the mixture over the potatoes, then add the sweet pickles, celery, onion and 4 chopped hard-boiled eggs.
Season with salt and pepper.
Mix all ingredients together well until combined.
If desired, you can garnish the top with more boiled egg slices to get the look shown in the picture.
Your potato salad is now ready to enjoy!