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!
Cajun fried shrimp
These are to die for! My hubby loves grabbing these in the morning. He couldn’t believe it was just 4 ingredients
Peach Cobbler Cheesecake
Creme Brulee Cheesecake Bars
White Chocolate Peppermint Pie: A Festive and Creamy Holiday Delight!
Waiter Served A Group Of aTeens And Only Got A $3.28 Tip. Days Later, This Note Shows Up
Garlic Oven Roast Beef
I Visited My Mom’s House and Was Horrified to Find It in Ruins — When I Learned the Truth, I Took Revenge
Chicken Francese