Potato Salad

COOK the cut potatoes in a large pot of boiling salted water for 20 minutes. Immediately strain the hot water and shock the potatoes with ice to chill them.

STRAIN the potatoes and add it to a large bowl along with the diced hard-boiled eggs, celery, onion, mustard, mayonnaise, salt and pepper and mix thoroughly until combined.

TRANSFER the tossed potato salad into a Reynolds Kitchens^® Pasta & Casserole Pan and chill before serving.