Best Potato Salad

Cook potatoes in a large pot of boiling salted water until tender, about 30 minutes (you can check this by pricking the potatoes with a fork; if the fork goes in fairly easily, then they’re done). Drain and cool slightly. While they’re still warm, cut potatoes into chunks and transfer to large bowl with the onion, pickle, celery, and chopped eggs. In a separate bowl, mix together the mayo, mustard, vinegar and dill and then pour the dressing over the potatoes. Season potato salad to taste with salt and pepper.

Note: you can prepare the vegetables and dressing separately a day before and then combine them an hour before serving.