Potato Salad

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 empty pot to dry while you mix the dressing. Sprinkle with salt.

Stir mayonnaise pickles hard-cooked eggs red onion celery mustard cider vinegar 1 teaspoon salt and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours or overnight before serving.