This is a perfect summer BBQ side dish.

Ingredients

2 pounds of waxy potatoes (reds are my favourite)
1 cup mayo
1 tsp sugar
1 Tbsp vinegar (I like cider vinegar for a little extra kick)
1 Tbsp prepared Djion mustard (not yellow mustard)
1/2 tsp black pepper
pinch of salt
6 hard boiled eggs
Green Onion
Celery
Fresh Dill (depends how dilly you like your potato salad it ranges from a 1/4 cup to a 1/3 cup but I just eye ball it)

Directions

1. Cut potatoes into bite sized pieces
2. Boil potatoes for approximately 12 minutes or until potatoes are easy to pierce with a fork.
3. Rinse potatoes with cool water so they are easier to handle and slice into bite size pieces.
4. Boil eggs for approximately 10 minutes, then peel and dice into bowl with potatoes
5. Chop celery, green onion and fresh dill and place aside while you prepare the sauce.
6. In a mixing bowl, while the eggs & potatoes are boiling, combine mayo, sugar, vinegar, mustard, salt & pepper.
7. Add all ingredients together and toss until well coated.

Side Note

• If you are making this ahead of time and find that its dry the next day, mix extra mayo, mustard and vinegar and toss until it looks perfect again!