Best Potato Salad

• 3 pounds New Potatoes, Unpeeled And Scrubbed
• 1 cup Chopped Red Onion
• 8 spears Dill Pickles, Chopped
• 3 stalks Celery, Chopped
• 3 whole Hard-boiled Eggs, Peeled And Chopped
• 2/3 cups Mayonnaise
• 2 Tablespoons Whole Grain Mustard
• 2-1/2 teaspoons Apple Cider Vinegar
• 2 Tablespoons Fresh Dill
• 1 pinch Salt And Pepper, to taste

1. Cook potatoes in a large pot of boiling salted water until tender, about 30 minutes (you can check this by pricking the potatoes with a fork; if the fork goes in fairly easily, then they're done). Drain and cool slightly. While they're still warm, cut potatoes into chunks and transfer to large bowl with the onion, pickle, celery, and chopped eggs. In a separate bowl, mix together the mayo, mustard, vinegar and dill and then pour the dressing over the potatoes. Season potato salad to taste with salt and pepper.
2. Note: you can prepare the vegetables and dressing separately a day before and then combine them an hour before serving.

new potatoes, red onion, pickles, stalks celery, eggs, mayonnaise, grain mustard, apple cider vinegar, fresh dill, salt

Taken from tastykitchen.com/recipes/salads/best-potato-salad/ (may not work)