Classic American-Style Potato Salad
- 2 pounds red boiling potatoes, scrubbed
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 hard-cooked eggs
- 1 small celery stalk
- 1/4 cup chopped sweet pickle (not relish)
- 3 scallions
- 2 tablespoons chopped fresh parsley
- 1/2 cup mayonnaise
- 2 tablespoons Dijon-style mustard
- Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
- Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.
red boiling potatoes, red wine vinegar, salt, freshly ground black pepper, eggs, celery, sweet pickle, scallions, parsley, mayonnaise, mustard
Taken from www.allrecipes.com/recipe/76992/classic-american-style-potato-salad/ (may not work)