Rosanne Cash’s Potato Salad

Ingredients

• 3 pounds red-skinned potatoes, unpeeled, cut into 1-inch pieces
• 8 dill pickle spears, coarsely chopped (about 1 1/2 cups)
• 3 celery stalks, chopped (about 1 cup)
• 1 medium-size red onion, chopped (about 1 cup)
• 5 hard-boiled eggs, peeled, chopped
• 3/4 cup mayonnaise
• 2 tablespoons Dijon mustard

Steps

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. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.