All-American Potato Salad

• Recipe by Leonard Schwartz and Michael Rosen

Ingredients

1. 2 1/2 pounds medium baking potatoes, scrubbed
2. Kosher salt
3. 2/3 cup mayonnaise
4. 1 tablespoon Dijon mustard
5. 1/4 cup finely chopped onion
6. 1/4 cup sweet pickle relish
7. 2 tablespoons minced dill pickle
8. 1 tablespoon minced flat-leaf parsley 
9. 1/8 teaspoon celery seeds
10. Freshly ground pepper
11. 1/2 cup finely diced celery
12. 2 hard-cooked eggs, finely chopped

Directions

1. Put the potatoes in a large saucepan, cover with water and bring to a boil. Add a large pinch of salt and simmer until the potatoes are tender, about 35 minutes. Let cool slightly, then peel the potatoes and cut them into 1-inch dice. 
2. Meanwhile, in a bowl, combine the mayonnaise, mustard, onion, relish, dill pickle, parsley and celery seeds. Season with salt and pepper. Fold in the potatoes, celery and eggs and let cool; refrigerate until chilled and serve cold.