Potato Salad

12 red or Yukon gold potatoes
6 hard-boiled eggs
3 large dill pickles
1/2 onion, chopped
1 - 1 1/2 c mayonnaise
1-2 Tbsp Dijon mustard
salt and pepper
1-2 Tbsp vinegar

Boil potatoes until tender. Cool; cut into cubes. Chop eggs and pickles. Combine potatoes, eggs, pickles and onion with mayonnaise, mustard and vinegar. Sprinkle with salt and pepper to taste and mix well.

NOTES
My all-purpose potato salad recipe, approximated, created from various recipes.
I like to replace some of the mayo with plain yogurt -- healthier option and nice tangy taste.
Sometimes I'll sprinkle in some dill and/or onion powder if I want some extra herb flavor.