Rosanne Cash's Potato Salad

• 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
• 3/4 cup mayonnaise
• 2 tablespoons Dijon mustard

1. Cook potatoes in large pot of boiling salted water until tender, about 30 minutes.
2. Drain; cool.
3. Cut potatoes into 1-inch pieces and transfer to large bowl.
4. Stir in pickles, celery, onion, eggs, mayonnaise, and mustard.
5. Season potato salad to taste with salt and pepper.
6. (Can be made 1 day ahead.
7. Cover and refrigerate.
8. Let stand at room temperature 1 hour before serving.)

potatoes, pickle, celery stalks, red onion, eggs, mayonnaise, mustard

Taken from www.epicurious.com/recipes/food/views/rosanne-cashs-potato-salad-109605 (may not work)