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Rosanne Cash's Potato Salad




Source of Recipe


CD Kitchen


List of Ingredients




Rosanne Cash's Potato Salad


3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears, coarsely chopped
3 celery stalks, chopped
1 medium red onion, chopped
5 hard-boiled eggs, peeled, chopped
3/4 cup mayonnaise
2 tablespoons Dijon mustard

Recipe




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.