Ingredients:
3 pounds of russet potatoes
1 cup of mayo (adjust if you want more or less)
¼ Grey Poupon Dijon Mustard
2 tsp apple cider vinegar
2 tsp of sugar
½ cup sweet pickles
1 stalk of chopped celery
1 medium Vidalia onion, chopped
4 large, hard-boiled eggs, cut into pieces
Instructions:
Fill a large pot with water and add potatoes.
Bring the pot to a boil and cook potatoes until tender enough for a knife to go through easily.
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Southern-Style Potato Salad
