Classic American-Style Potato Salad

Ingredients

  • 2 pounds red boiling potatoes, scrubbed
  • 2 tablespoons red wine vinegar
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3hard-cooked eggs
  • 1small celery stalk
  • ¼ cup chopped sweet pickle (not relish)
  • 3scallions
  • 2 tablespoons chopped fresh parsley
  • ½ cup mayonnaise
  • 2 tablespoons Dijon-style mustard
  • Directions

  • Step 1

    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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  • Step 2

    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.

  • Tips

    Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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