Ingredients
5 kg red potatoes, chopped
3 L mayonnaise
2 L finely chopped pickles
5 large hard-cooked eggs, chopped
125 ml chopped red onion
125 ml chopped celery
45 ml prepared mustard
15 ml apple cider vinegar
5 ml salt, or to taste
2 ml ground black pepper
Directions
Step 1
Place the chopped potatoes in a large pot and cover with salted water. Bring to a boil, then reduce the heat to medium-low and simmer until tender (about 10 minutes). Drain the potatoes and return them to the pot to dry and cool.
Step 2
In a large bowl, stir together the mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, salt, and pepper. Gently fold in the cooled potatoes until well combined.
Step 3
For the best flavor, refrigerate the potato salad until chilled or overnight before serving.