Chop potatoes into 1/2 inch pieces. I use a Vidalia Chop Wizard. In a 4 quart kettle boil potatoes with 1 teaspoon salt until fork tender. Drain and allow potatoes to cool. Sprinkle the vinegar over the potatoes. Toss. Combine together mayonnaise, sour cream, pickle relish, Gentle Sweet, garlic powder, seasoning packet from potatoes, remaining salt, and pepper. Toss together potatoes, dressing, celery, onion, and eggs. Allow salad to chill for 6 hours or longer to combine flavors. 2/3 cup serving -- approximately 16 per recipe
NOTE***I buy the little potatoes in foil pans with a seasoning packet.