Place peeled and cubed potatoes in cold water, seasoned with 1 tbsp. salt, vinegar, and sugar per quart. Bring to a boil and cook until tender, but not falling apart. Drain and run cold water over potatoes. Drain well, set aside.
In a large bowl combine the mayonnaise, mustard, onion, chopped pickles, chopped egg yolks, Season All, pepper and salt. Add potatoes and toss well to coat. Refrigerate.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/chunky-potato-salad/