Chunky and Creamy Potato Salad

Ingredients

• 4 large potatoes, diced
• 2 stalks celery, diced
• 1/2 cup dill pickles, diced
• 1/2 cup mayonnaise
• 2 tablespoons dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Directions

1. Bring a pot of salted water to a boil over high heat. Add the potatoes and cook for 15 minutes, or until fork tender. Drain and set aside to cool.
2. In a large bowl, combine the celery and pickles. Add the cooled potatoes and mix until combined.
3. In a small bowl, whisk together the mayonnaise, mustard, vinegar, sugar, garlic powder, onion powder, salt, and pepper. Pour over the potato mixture and mix until combined.
4. Refrigerate for at least 30 minutes before serving.

Interesting Facts

• Potato salad is believed to have originated in Germany in the 18th century.
• Potato salad is a popular side dish in the United States and is often served at barbecues and picnics.
• Potato salad is a versatile dish and can be served hot or cold, depending on personal preference.