Roseanne Cash’s Potato Salad

Adapted from Bon Appetit, June 2004

Makes 8 servings.

3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears or a handful of cornichon, coarsely chopped (about 1 1/2 cups)
2 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

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain; cool. Cut potatoes into chunks pieces and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, mustard vinegar and dill. Season potato salad to taste with salt and pepper.

Do ahead: Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.