rosanne cash’s potato salad

INGREDIENTS

• 3 pounds medium red-skinned potatoes, unpeeled, scrubbed
• 8 dill pickle spears or a handful of cornichon, coarsely chopped (about 1 1/2 cups)
• 3 celery stalks, chopped (about 1 cup)
• 1 small red onion, chopped (about 1 cup)
• 3 hard-boiled eggs, peeled, chopped
• 2/3 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons minced fresh dill
• Salt and pepper to taste