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2 cups Mayonnaise
4 Tablespoons Cider Vinegar
3 teaspoons Salt
3 teaspoons Pepper
4 Tablespoons Sugar
2 lbs Potatoes (Idaho works best)
1 cup Celery (sliced thin)
1 cup Onions (finely chopped)
2 hard-boiled Eggs (finely chopped)
2 Tablespoons Garlic Powder
4 Tablespoons Dijon Mustard
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Peel, cube, and cook potaotes in boiling water for 15 minutes. In a large bowl, blend mayonnaise, vinegar, salt, sugar, pepper, mustard, and garlic powder. Remove 1/2 of the sauce and reserve for later use. Fold in potatoes, celery, onion, and eggs. Refrigerate overnight for best results. Add needed reserved sauce to taste, but the salad is best when on the creamy side.
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