All-American Potato Salad

• 2 1/2 pounds medium baking potatoes, scrubbed
• Kosher salt
• 2/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup finely chopped onion
• 1/4 cup sweet pickle relish
• 2 tablespoons minced dill pickle
• 1 tablespoon minced flat-leaf parsley
• 1/8 teaspoon celery seeds
• Freshly ground pepper
• 1/2 cup finely diced celery
• 2 hard-cooked eggs, finely chopped

1. Put the potatoes in a large saucepan, cover with water and bring to a boil.
2. Add a large pinch of salt and simmer until the potatoes are tender, about 35 minutes.
3. Let cool slightly, then peel the potatoes and cut them into 1-inch dice.
4. Meanwhile, in a bowl, combine the mayonnaise, mustard, onion, relish, dill pickle, parsley and celery seeds.
5. Season with salt and pepper.
6. Fold in the potatoes, celery and eggs and let cool; refrigerate until chilled and serve cold.

baking potatoes, kosher salt, mayonnaise, mustard, onion, sweet pickle relish, dill pickle, flatleaf parsley, celery seeds, freshly ground pepper, celery, eggs

Taken from www.foodandwine.com/recipes/all-american-potato-salad (may not work)