• 4 lbs of small red potatoes
  • 6 eggs
  • 1/2 cup chopped celery
  • 1 medium Vidalia onion, chopped
  • 1/2 cup chopped dill pickle
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp parsley flakes
  • 1 tsp sugar
  • 2 tsp mustard
  • 1 1/2 cups mayonnaise
  • Salt and pepper to taste

Cut potatoes up into quarters (if small; if using larger potatoes. cut into smaller pieces). You can peel them if you prefer, but it's not necessary. Boil until soft (about 20-25 minutes).

Hard-boil the eggs. Let cool, then peel and dice.

Toss potatoes and eggs together. Add celery, onion, pickles, onion powder, garlic powder, parsley, and sugar.

Add mustard and mayonnaise; Mix well. (You can add more mustard and mayonnaise to adjust creaminess). Add salt and pepper to taste. Chill and serve.