To make this #dinnerdoneby9am I fully prepare the Potato Salad in the morning, refrigerate all day and remove from the fridge just before serving.
-3 lbs. red potatoes, scrubbed but not peeled, cut into bite sized chunks
-9 hardboiled eggs, diced
-2 stalks celery, chopped
-6 scallions, sliced
-1/2 red onion, diced
-1/2 cup sweet pickles, diced
-1 cup mayo
-2 Tbsp yellow mustard
-1 tsp salt
-1/2 tsp pepper
-1 teaspoon of sugar
-1 tsp celery seed
Boil potatoes in lightly salted water until a fork easily goes into them. Drain and rinse with cold water. Combine mayo, mustard, salt, pepper, celery seed, and sugar in a bowl, whisk until thoroughly mixed. Combine potatoes, mayo mixture and remaining ingredients. Refrigerate at least an hour before serving.
