3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears, coarsely chopped (about 1 1/2 cups), can substitute sweet pickles, if desired
3 celery stalks, chopped (about 1 cup)
1 medium red onion, chopped (about 1 cup)
5 hard-boiled eggs, peeled, chopped
3/4 cup low-fat mayonnaise
2 tablespoons Dijon mustard

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain; cool. Cut potatoes into 1-inch pieces and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, and mustard. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

- Adapted from Rosanne Cash's Potato Salad 

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