Skin-On Potato Salad



  1. Scrub Potatoes clean, cut and cook in boiling pot until fork tender. Drain and cool.
  2. Put potatoes in a bowl and immediately toss with vinegar.
  3. In a separate bowl, mash only the yolks of the egg, save the whites!
  4. Stir in the mayonnaise, mustard and onion.
  5. In yet another bowl, add the egg whites, celery and carefully toss/fold together with the dill pickles.
  6. Add all ingredients together and then salt and pepper.