I'm wishing I had taken a photo the day of, but didn't because we had company, so this is the next day - it was still utterly delicious as leftovers! Just not as pretty...
Red Potato Salad
3 lb. medium red-skinned potatoes, unpeeled and scrubbed
8 dill pickle spears, coarsley chopped (about 1 1/2 cups)
3 celery stalks, chopped (about 1 cup)
1 small red onion, chopped (about 1 cup)
3 hard-boiled eggs, peeled and chopped
2/3 cup mayonnaise
2 T. Dijon mustard
2 T. apple cider vinegar
2 T. minced fresh dill
Salt and pepper to taste
Cook potatoes in a large pot of salted water until fork-tender, about 30 minutes. Drain and cool, then cut potatoes into chunks and transfer to a large bowl. Stir in pickles, celery, eggs, mayonnaise, mustard, vinegar, and dill. Season potato salad to taste with salt and pepper, trying not to eat the entire bowl in the name of taste-testing. :)
Source: Smitten Kitchen, no tweaking needed!