Name: Rosanne Cash's Potato Salad
Yield: 8 Servings
Ingredients: 3 pounds red-skinned potatoes, unpeeled, cut into 1-inch pieces; 8 dill pickle spears, coarsely chopped (about 1 1/2 cups); 3 celery stalks, chopped (about 1 cup); 1 medium-size red onion, chopped (about 1 cup); 5 hard-boiled eggs, peeled, chopped; 3/4 cup mayonnaise; 2 tablespoons Dijon mustard

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