Ingredients
3
pounds medium red-skinned potatoes, unpeeled, scrubbed
8
dill pickle spears, coarsely chopped (about 1 1/2 cups)
3
celery stalks, chopped (about 1 cup)
1
medium red onion, chopped (about 1 cup)
5
hard-boiled eggs, peeled, chopped
Directions
1.
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain; cool. Cut potatoes into 1-inch pieces and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, and mustard. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
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