Classic Potato Salad Recipe

Servings: 6
Prep time: 20 minutes
Total time: 35 minutes

Ingredients

3 pounds|1360 grams Yukon gold potatoes, peeled and cut into 1-inch pieces
kosher salt and freshly ground black pepper, to taste
8 ounces|227 grams dill pickles, cut into ½-inch pieces
8 ounces|227 grams mayonnaise
2 tablespoon Dijon mustard
6 hard boiled eggs, peeled and diced
4 ribs celery, diced
½ red onion, diced

Directions

1. Place potatoes in a medium saucepan and cover them with water. Season with salt and bring to a boil. Cook until just tender, about 12 minutes, and drain. Rinse under cold running water until cool.
2. Transfer the potatoes to a large bowl with the remaining ingredients and toss to combine. Season with salt and pepper.

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