Classic Red Potato Salad

If you're looking for the classic, summertime potato salad recipe look no further. This is the recipe for you- red potatoes, chopped celery, dill, hard-boiled eggs, Gherkin pickles and mayonnaise.

I came across this recipe by flipping through an old issue of Bon Appetit (June 2004) and I have to say, it just cracks me up that Roseanne Cash is claiming ownership of this classic recipe. Seriously. I think this version has been around for a while.

Try this recipe and picture your own name in place of Roseanne Cash's, it will make you love this salad even more.

Roseanne Cash’s Potato Salad (serves 8)
Adapted from Bon Appétit, June 2004

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)
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

Directions
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, mustard vinegar and dill. Season potato salad to taste with salt and pepper.

Cover and refrigerate before serving.

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