Ingredients

• 5 pounds potatoes

• 5 tablespoons plus 1 teaspoon apple cider vinegar

• ¾ cup sugar

• 1 teaspoon salt

• 2 tablespoons plus 2 teaspoons yellow mustard

• 3 cups mayonnaise

• 1 heaping teaspoon dried parsley

• Black pepper, to taste

Steps

1. Wash and scrub 5 pounds of yellow potatoes

2. Place potatoes in a large pot and cover with cold water

3. Turn the stove on high heat and cover the pot with a lid

4. Bring the pot to a boil, remove the lid, and simmer the potatoes for 18 to 20 minutes, or until tender

5. Drain the potatoes and allow to cool

6. While the potatoes cool, prepare the dressing

7. Add 5 tablespoons plus 1 teaspoon of apple cider vinegar in a large, 4-cup measuring cup

8. Add 2 tablespoons plus 2 teaspoons of yellow mustard, 1 teaspoon of salt, and ¾ cup of sugar to the measuring cup

9. Combine the ingredients with a whisk

10. Add some mayonnaise to the measuring cup. You want to add enough to fill the measuring cup up to the 4 cup line

11. Thoroughly whisk the mayonnaise with the rest of the dressing until smooth and incorporated - set the prepared dressing aside

12. Chop the cooked and cooled potatoes into ½ inch cube chunks

13. Transfer the cut potatoes to a large bowl

14. Start by pouring about ¼ of the prepared dressing all over the potatoes. Mix with a wooden spoon to combine

15. Pour some more dressing, as much as desired, over the potatoes and continue to mix

16. Sprinkle 1 heaping teaspoon of dried parsley and some black pepper, to taste, all over the potato salad

17. Gently stir again to combine and serve

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