Ingredients
- 3 pounds Yukon Gold potatoes cut into 1-inch cubes
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 cup sweet pickles chopped (can user sweet relish instead)
- 2 teaspoons granulated sugar
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon garlic powder
- 5 hard-boiled eggs shelled and diced
- 4 green onions finely chopped
- 2 celery stalks finely diced
- Kosher salt to taste
- Black pepper to 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, start preparing the dressing and other ingredients.
- In a large bowl, whisk together mayonnaise, yellow mustard, chopped sweet pickles, granulated sugar, apple cider vinegar, and garlic powder until well combined.
- Gently fold in the cooled potatoes, diced hard-boiled eggs, finely diced chopped 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 1 hour before serving to allow the flavors to meld.