- 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.
- Once fully cooked, add the potatoes to an ice bath to shock and cool.
- Once the potatoes are fully cooled, peel off the skin and cut them into large chunks
- In a separate bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar.
- Pour mixture over potatoes and add in sweet pickles, celery, Vidalia onion, and the hard-boiled eggs.
- Add salt and pepper to taste.
- Mix well and enjoy!
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