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- 4 lbs of small red potatoes
- 6 eggs
- 1/2 cup chopped celery
- 1 medium Vidalia onion, chopped
- 1/2 cup chopped dill pickle
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp parsley flakes
- 1 tsp sugar
- 2 tsp mustard
- 1 1/2 cups mayonnaise
- Salt and pepper to taste
Cut potatoes up into quarters (if small; if using larger potatoes. cut into smaller pieces). You can peel them if you prefer, but it's not necessary. Boil until soft (about 20-25 minutes).
Hard-boil the eggs. Let cool, then peel and dice.
Toss potatoes and eggs together. Add celery, onion, pickles, onion powder, garlic powder, parsley, and sugar.
Add mustard and mayonnaise; Mix well. (You can add more mustard and mayonnaise to adjust creaminess). Add salt and pepper to taste. Chill and serve.
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