Texas Potato Salad

This Texas-style potato salad features a tangy mustard-based dressing, crunchy celery, and sweet pickles.

Ingredients - Serves 6

Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes. Drain and let cool.
In a large bowl, combine the cooled potatoes, chopped eggs, celery, and pickles.
In a small bowl, whisk together the mayonnaise, mustard, salt, and pepper.
Pour the dressing over the potato mixture and stir until well coated.
Cover and refrigerate for at least 2 hours before serving.