Prepare the potatoes: Wash the russet potatoes thoroughly and peel if desired. Cut the potatoes into bite-sized cubes and place them in a large pot. Cover with water and bring to a boil over medium-high heat. Reduce heat to simmer and cook until the potatoes are fork-tender, about 10-15 minutes.
Make the dressing: In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and sugar. Whisk together until smooth and well incorporated.
Assemble the salad: Once the potatoes are cooked, drain them and allow them to cool slightly. In a large serving bowl, combine the cooked potatoes, diced sweet pickles, chopped celery, chopped onion, and hard-boiled eggs.
Add the dressing: Pour the prepared dressing over the potato mixture and gently toss until everything is evenly coated.
Chill and serve: Cover the potato salad with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled and enjoy!
Advertisement:
Thanks for your SHARES!
PHILLY CHEESESTEAK STROMBOLI
Cheese Dip for Pretzels
Recipe for Slow Cooker Salisbury Steak Meatballs
Are You Old Enough To Remember This Object?
Cheesy Garlic Texas Toast
Slow-Cooked Mongolian Beef with Steamed Rice and Stir-Fry Vegetables
Bacon Cheeseburger Quesadillas
How to Unclog a Sink in Three Easy Steps: The Only Way That Works Every Time
My Parents Forbade Me from Moving Out — When I Discovered Their Real Reason, I Immediately Called the Police
