3poundsRussetYukon gold or red potatoes, peeled and cut into 1-inch cubes
1cupmayonnaise
1tablespoonyellow mustard
1/4cupsweet pickleschopped or sweet relish
2teaspoonsgranulated sugar
2teaspoonsapple cider vinegar
1/2teaspoongarlic powder
5hard-boiled eggsshelled and diced
4green onionsfinely diced
2celery stalksfinely diced
Kosher saltto taste
Black pepperto taste
Instructions
Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10-15 minutes. Avoid overcooking to prevent the potatoes from becoming mushy.
Drain the cooked potatoes in a colander and allow them to cool. Meanwhile, you can start preparing the dressing and other ingredients.
In a large bowl, whisk together mayonnaise, yellow mustard, chopped sweet pickles or relish, granulated sugar, apple cider vinegar, and garlic powder until well combined.
Gently fold in the cooled potatoes, diced hard-boiled eggs, finely diced green onions, and celery into the dressing until everything is evenly coated.
Season the potato salad with kosher salt and black pepper to taste. Refrigerate for at least an hour before serving to allow the flavors to meld.