Rosanne Cashs Potato Salad Food

ROSANNE CASH'S POTATO SALAD

Rosanne Cash's Potato Salad image

Categories Salad Egg Onion Potato Side Mayonnaise Celery Summer Boil Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

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
3/4 cup mayonnaise
2 tablespoons Dijon mustard

Steps:

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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