Potato Salad

Adapted from Bon Appetit
Serves: 8-10 people
Prep Time: 15 minutes
Cook Time: 15 minutes

3 pounds medium red-skinned potatoes, unpeeled
8 dill pickle spears, coarsely chopped (about 1 1/2 cups)
5 celery stalks, chopped (about 1 cup)
1 small red onion, diced (about 1 cup)
3 hard-boiled eggs, peeled and chopped
2/3 cup mayonnaise
2 tablespoons dijon or spicy mustard
2 tablespoons apple cider vinegar
3 tablespoons minced fresh dill
salt and pepper to taste

Wash and cut your potatoes into small cubes. Fill a large pot with water, add your potatoes, and cook at a boil until tender.  If you can pierce a fork into the center with ease, your potatoes are ready. Meanwhile boil your eggs for about 10 minutes until cooked through. Once cooked, drain the water and fill it with cold water to cool the eggs enough to handle.

Meanwhile, dice your red onion, celery, pickles, boiled eggs, and dill.  Combine all of your ingredients in a large mixing bowl. Toss until thoroughly mixed. Then refrigerate overnight or for a few hours to allow the flavors to really marinate and consistency to thicken.