Classic American Style Potato Salad
Ingreadient
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2 pounds red boiling potatoes, scrubbed
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2 tablespoons red wine vinegar
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½ teaspoon salt
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½ teaspoon freshly ground black pepper
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3 hard-cooked eggs
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1 small celery stalk
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¼ cup chopped sweet pickle (not relish)
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3 scallions
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2 tablespoons chopped fresh parsley
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½ cup mayonnaise
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2 tablespoons Dijon-style mustard
Direction
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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.
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Cut warm potatoes into 3/4-inch dice. Layer them in a bowl, seasoning with vinegar, salt, and pepper as you go.
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Cut eggs, celery, and pickle in 1/4-inch dice. Thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.
