- 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
- 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.)