Peel potatoes. Place potatoes in a medium saucepan and cover with cold water and a lid.
Bring to a boil; turn down heat to medium low and simmer with the cover on for about 20 minutes - or until a fork inserted into the middle indicates it is tender. Do not over boil, or the potatoes will start to crumble apart and get mushy.
Immediately drain the potatoes in a colander and run cold water over them.
Return potatoes to the pot and sprinkle 1 tablespoon vinegar over them. Toss lightly and let them sit in the warm pot for a few minutes. Then return them to the colander to cool completely.
While the potatoes are cooling, make your hard boiled eggs.
Place the eggs in a saucepan and cover completely with cold water.
Cover the pot with a lid and turn heat on to high. Once the water comes to a full boil, turn the heat off the burner, but keep the saucepan (with the lid on) on it.
Set the timer for 10 minutes. Once the time is up, drain the water off the eggs and run cold water over them.
Once they have cooled slightly, peel, rinse, and place in a bowl in the fridge to cool completely.
Once the potatoes have cooled completely, dice them into ¾ inch chunks and place in a large bowl.
Dice 4 eggs and add them to the bowl with the potatoes. Save the additional egg for slicing for garnish.
Add the diced red onion and pickle to the potatoes and eggs and mix all together well.
Make the potato salad dressing by mixing together in a bowl the mayonnaise, mustard, sugar, salt and pepper, and 1 teaspoon fresh chives.
Pour the dressing over the salad and mix together well.
Classic Potato Salad Recipe found on https://thissillygirlskitchen.com/classic-potato-salad/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.