2. Cool and Prep
Once the potatoes are cooked, transfer them to an ice bath to cool them quickly. After they have cooled, peel off the skins and cut the potatoes into larger chunks. This will give your salad a hearty texture.
3. Mix the Dressing
In a separate bowl, combine the mayonnaise, Grey Poupon Dijon Mustard, apple cider vinegar, and sugar. This creamy dressing is what brings all the flavors together, so mix it well until smooth.
4. Combine Everything
Pour the dressing over the potato pieces, then add the sweet pickles, chopped celery, Vidalia onion, and chopped hard-boiled eggs. These ingredients add crunch and sweetness, enhancing the overall flavor of the salad.
