Florences Potato Salad

• 2 pounds russet potatoes, scrubbed
• Coarse salt and freshly ground pepper
• 3 hard-boiled large eggs, peeled and cut into 1/2-inch dice
• 1 stalk celery, finely chopped
• 1 red onion, finely chopped
• 1 cucumber, peeled, seeded, and cut into 1/4-inch dice
• 1/4 cup coarsely chopped flat-leaf parsley
• 3 tablespoons cider vinegar
• 6 tablespoon mayonnaise

1. Place the potatoes in a medium saucepan; cover with water.
2. Bring to a boil over high heat; add salt.
3. Reduce heat to medium; simmer until tender, about 20 minutes.
4. Drain in a colander.
5. When cool enough to handle, peel and cut into 1/2-inch pieces.
6. Transfer to a medium bowl.
7. Add the eggs, celery, onion, cucumber, and parsley.
8. In a small bowl, whisk the vinegar and mayonnaise; season with salt and pepper.
9. Pour the dressing over the vegetables; stir gently to combine.
10. Adjust the seasoning with salt and pepper.
11. Serve at room temperature.

russet potatoes, salt, eggs, celery, red onion, cucumber, flatleaf parsley, cider vinegar, mayonnaise

Taken from www.epicurious.com/recipes/food/views/florence-s-potato-salad-392842 (may not work)