Best Potato Salad

• 4 Lg. Russet Potatoes
• 4 Lg. hard boiled eggs, finely chopped
• 3 Med. Dill pickles, chopped
• 1/2 Med. red onion, chopped
• 3 stalks celery, diced
• 1 med. bell pepper, diced
• 1 C. mayonaise or more, if needed
• 2 T. cider vinegar
• 1 T. granulated sugar
• 1 T. good dijon mustard

1. Steam potatoes, refrigerate until cool enough to handle.
2. Peel, cut into 1/2 cubes.
3. Mix all vegs together in lg. metal bowl.
4. Mix mayo, mustard, vinegar, sugar together until sugar is dissolved. Pour over vegs, mix well. Refrigerate until serving. Note: Add salt and pepper just before serving, as salt will draw out the moisture in the ingreadients and cause the dressing to become very runny. Tastes best afer refrigeration for at least 3-4 hours to combine flavors. Use any color bell pepper, but I like green best. Thinly sliced red radishes on top make a pretty presentation.

potatoes, eggs, dill pickles, red onion, stalks celery, bell pepper, mayonaise, vinegar, sugar, mustard

Taken from www.epicurious.com/recipes/member/views/best-potato-salad-1204745 (may not work)