Categories: Sides

Ingredients

• 1 1/2 lb. red potatoes, cut into 3/4-inch pieces
• 1 cup mayo
• 1 cup finely chopped dill pickles
• 2 hard-cooked eggs, chopped
• 1/4 cup chopped red onion
• 1/4 cup chopped celery, plus leaves for garnish
• 1 1/2 tbsp. yellow mustard
• 1/2 tbsp. apple cider vinegar
• 3/4 tsp salt
• 1/4 tsp black pepper

Directions

1. Cover potatoes with salted water in a large pot. Bring to a boil. Reduce heat to medium-low; simmer until potatoes are tender, about 10 minutes. Drain and transfer to a large bowl; cool 15 minutes.

2. Stir together mayo, pickles, eggs, onion, celery, mustard, vinegar, salt and pepper in a bowl. Fold mayo mixture into potatoes until well coated. Chill at least 6 hours or up to overnight before serving. Garnish with celery leaves.

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