All-American Potato Salad with Eggs and Sweet Pickles - ATK

By tulawdog

Ingredients

• 2 pounds Red Bliss potato or new potatoes, boiled, peeled if desired, and cut into 3/4-inch cubes
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 hard-boiled eggs , peeled and cut into small dice
• 2 - 3 scallions , sliced thin (about 1/2 cup)
• 1 small celery stalk , cut into small dice (about 1/2 cup)
• 1/4 cup finely chopped sweet pickle (not relish)
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1/4 cup fresh minced parsley

Details

Servings 6

Preparation

Step 1

1. BOIL POTATOES Place potatoes in a 4- to 6-quart pot; cover with water. Bring to a boil, cover, and simmer, stirring once or twice to ensure even cooking, until a thin-bladed paring knife or a metal cake tester inserted into the potato can be removed with no resistance (25 to 30 minutes for medium potatoes and 15 to 20 minutes for new potatoes). Drain; cool potatoes slightly and peel if you like. Cut potatoes (use a serrated knife if they have skins) into 3/4-inch cubes while still warm, rinsing knife occasionally in warm water to remove gumminess.
2. Layer warm potato cubes in medium bowl; sprinkle with vinegar, salt, and pepper as you go. Refrigerate while preparing remaining ingredients.
3. Mix in remaining ingredients; refrigerate until ready to serve.