Potato Salad

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SERVES 4–6

• 2 lb. small Yukon Gold potatoes, peeled and quartered
• 2 ribs celery, minced
• ½ medium red onion, minced
• ½ cup mayonnaise
• 2 tbsp. dill pickle relish
• 2 tbsp. finely chopped parsley
• 1 tbsp. yellow mustard
• 1 tsp. kosher salt
• Freshly ground black pepper, to taste
• 2 hard-boiled eggs, chopped

Put potatoes in a 6-qt. pot and cover with salted water by 1″. Bring to a boil over high heat; cook until just tender, about 12 minutes. Drain and transfer to a large bowl along with celery and onions. In a small bowl, whisk together mayonnaise, relish, parsley, mustard, salt, and pepper; add to potatoes along with eggs and toss. Chill.