Potato Salad
This potato salad recipe is quick to make for a delicious summer side dish with old-fashioned flavor. Make it the day before you plan to serve it for the best flavor. Sure to be a hit at any BBQ or potluck! 
red potatoes, chopped
5
pounds
mayonnaise
3
cups
finely chopped pickles
2
cups
hard-cooked eggs, chopped
5
large
chopped red onion
½
cup
chopped celery
½
cup
prepared mustard
3
tablespoons
apple cider vinegar
1
tablespoon
salt, or to taste
1
teaspoon
ground black pepper
½
teaspoon
 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to the empty pot to dry and cool.
  Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, salt, and pepper together in a large bowl. Fold in cooled potatoes until well combined.
  For best flavor, chill potato salad in the refrigerator until chilled or overnight before serving.
