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!
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Do this after each use and the oven will always be clean: not one grease stain.
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