Ingredients

• 2 1/2 lbs. Russet or other potatoes


• Dressing
• 1 cup mayonnaise
• 2 tablespoons prepared yellow mustard
• 1 tablespoon white vinegar
• 1/4 cup sweet pickles, diced (or sweet relish)
• 1/4 teaspoon celery salt
• 1/4 teaspoon onion powder
• salt and pepper to taste

Directions

Preparing Potatoes
Cut each potato in half. Fill a large pot with enough water to completely cover potatoes and bring to a boil. With potato skins on, place potatoes in boiling water and reduce heat to medium or medium high to produce a gentle rolling boil. Allow to cook for about 30 minutes or just until you are able to easily pierce potatoes with a sharp knife. (Note: Don't overcook potatoes, or you might end up with mashed potato salad.) Drain water from potatoes using a colander. Transfer potatoes to a work surface and allow to cool. Remove skins and cut into bite-size chunks. Place potatoes chunks in a large bowl and set aside.

Dressing
In a small mixing bowl, combine mayonnaise, mustard, white vinegar, sweet pickles or relish, celery salt and onion powder. Whisk together until smooth and creamy. Pour dressing over potatoes, and toss gently to thoroughly coat. Store in refrigerator and serve cold.