3 pounds russet potatoes
1 cup mayonnaise (adjust if you want more or less)
¼ Dijon Mustard Gray Poupon
2 teaspoons apple cider vinegar
2 tsp sugar
½ cup sweet pickles
1 stalk of celery chopped
1 medium Vidalia onion, chopped
4 large hard-boiled eggs, cut into pieces
Fill a large saucepan with water and add the potatoes.
Bring the pot to a boil and cook the potatoes until they are tender enough for a knife to pass through easily.
When fully cooked, add the potatoes to an ice bath to shock and cool them.
Once the potatoes have completely cooled, peel the skin and cut them into large chunks
In another bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar and sugar.
Pour the mixture over the potatoes and add the sweet pickles, celery, Vidalia onion and hard-boiled eggs.
Add salt and pepper to taste.
Mix well and enjoy!
SERVING: 1 cup
Amount per serving:CALORIES: 128 | TOTAL FAT: 10g | SATURATED FATS: 10g | TRANS FAT: 0g | CHOLESTEROL: 80mg | SODIUM: 44mg | PROTEIN: 28g