Potatissallad

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1. 1
   Place 4 medium potatoes, unpeeled, in a large pot and cover with salted cold water. Bring to a boil over high heat and cook until fork tender, about 20 minutes. Drain and let the potatoes rest until they are cool enough to handle.
2. 2
   Peel and cut boiled potatoes into small pieces and transfer to a medium-large bowl. Season potatoes with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. white pepper. Add 3 hard-boiled eggs, chopped, 1 cup finely chopped celery, 1 Tbsp. finely chopped parsley, 1 Tbsp. finely chopped dill pickles, 1 Tbsp. yellow mustard, and ½ cup mayonnaise to potato mixture and mix well. Chill so flavors can meld, about 30 minutes. Do ahead: Potato salad can be made 2 days ahead; keep refrigerated in an airtight container. Editor’s note: This recipe first appeared on Epicurious in May 2006. Head this way for more of our favorite sides for a cookout or barbecue →