Ingredients
3lbRusset potatoes
1cupmayonnaise
1tbspYellow Mustard
¼cupsweet pickleschopped, or sweet relish
2tspgranulated sugar
2tspapple cider vinegar
½tspgarlic powder
5hard-boiled eggshelled and diced
4greenonionsfinely diced
2celerystalksfinely diced
kosher saltto taste
black pepperto taste
Preparation
Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.
Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
Taste and season with the desired amount of kosher salt and black pepper.
