Southern potato salad


°3 lbs medium sized potatoes
°1 cup of mayonnaise
°1/4 cup yellow mustard
°2 teaspoons of apple cider vinegar
°2 teaspoons of sugar
°1/2 teaspoon onion powder
°1/4 cup sweet pickles
°1 celery stalk, chopped
°1/2 sweet onion, chopped
°4 boiled eggs, 3 chopped eggs and 1 sliced
°red pepper


Cut each potato in half. Place in a large bowl and cover with 1 inch of water. Add 2 teaspoons of salt and bring to a simmer. Simmer until the fork is fully cooked, about 20 minutes. drain well. Let it cool, then peel and discard the skin and place the potatoes in a large bowl. Run a knife over it until it has been cut into bite-sized pieces. Mix the mayonnaise, mustard, vinegar, sugar, and onion powder together in a small bowl. Pour potatoes, mix well, add to taste, celery, onion and chopped egg. Mix, add salt and pepper to taste, cover with egg slices, and sprinkle with paprika. Cover with plastic wrap and place in the refrigerator for at least 4 hours.