Rosanne Cash's Potato Salad

1. 1

   Cook potatoes in large pot of boiling salted water until tender, about 30 minutes.

2. 2

   Drain; cool.

3. 3

   Cut potatoes into 1-inch pieces and transfer to large bowl.

4. 4

   Stir in pickles, celery, onion, eggs, mayonnaise, and mustard.

5. 5

   Season potato salad to taste with salt and pepper.

6. 6

   (Can be made 1 day ahead.

7. 7

   Cover and refrigerate.

8. 8

   Let stand at room temperature 1 hour before serving.)

* Per serving · 4 servings · Values may vary.

No additional tips available.