Ingredients:
2 pounds potatoes, peeled and cubed
1 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup chopped dill pickles
1/4 cup chopped red onion
2 hard-boiled eggs, chopped
Salt and pepper to taste
Fresh dill (optional, for garnish)
Instructions:
Cook Potatoes: Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook for 10-15 minutes, or until tender. Drain and let cool.
Make Dressing: In a large bowl, combine the mayonnaise, Dijon mustard, chopped dill pickles, and chopped red onion. Mix well.
Combine Salad: Add the cooled potatoes and chopped hard-boiled eggs to the bowl. Gently mix until everything is well coated.
Season: Season with salt and pepper to taste.
Chill and Serve: Refrigerate the potato salad for at least 1 hour before serving. Garnish with fresh dill if desired.