Rosanne Cash’s Potato Salad

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
285
FAT
29%
CHOL
42%
SOD
25%

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Ingredients for 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)

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

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