Southern-Style Potato Salad


  • 3 pounds of russet potatoes
  • 1 cup of mayo (adjust if you want more or less)
  • ¼ Grey Poupon Dijon Mustard
  • 2 tsp apple cider vinegar
  • 2 tsp of sugar
  • ½ cup sweet pickles
  • 1 stalk of chopped celery
  • 1 medium Vidalia onion, chopped
  • 4 large, hard-boiled eggs, cut into pieces


  1. Fill a large pot with water and add potatoes.
  2. Bring the pot to a boil and cook potatoes until tender enough for a knife to go through easily.

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