A classic rendition of the summer favorite. For something a little different, Cash sometimes adds two-thirds cup chopped fresh cilantro and two teaspoons curry powder.
Ingredients
3 pounds medium red-skinned potatoes, unpeeled, scrubbed
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, and mustard. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
