Summertime Potato Salad

• 3 lb. russet potatoes
• 1/4 c. cider vinegar
• 2 tbsp. chopped parsley leaves
• 1/2 tsp. salt
• 1/2 tsp. fresh-ground pepper
• 1 c. chopped celery
• 1/2 c. finely chopped red bell pepper
• 1 c. finely chopped sweet onion
• 1/4 c. chopped sweet pickles
• 1/4 c. chopped dill pickles
• 4 large eggs
• 3/4 c. mayonnaise

1. Fill a large saucepan with cold water.
2. Add the potatoes and 1 teaspoon salt and bring to a boil over high heat.
3. Reduce heat to medium-high and cook until potatoes are easily pierced with a fork -- 25 to 30 minutes.
4. Drain the potatoes and gently rub off the skins, using a paper towel, while still warm.
5. Chop the potatoes into 1-inch pieces and toss with the cider vinegar, parsley, salt, and pepper.
6. Stir in the celery, red bell pepper, onion, and pickles.
7. Fold in the eggs and mayonnaise.
8. Cover and refrigerate for at least 2 hours or overnight.

russet potatoes, cider vinegar, parsley, salt, freshground pepper, celery, red bell pepper, sweet onion, sweet pickles, dill pickles, eggs, mayonnaise

Taken from www.delish.com/recipefinder/summertime-potato-salad-3725 (may not work)