American-Style Potato Salad with Eggs and Sweet Pickles
| Yield: | 6 Servings |
| Categories: |
| 2 | lb | Red bliss potatoes or new potatoes; rinsed (about 6 medium or 18 new for 2 lbs.) |
| 2 | tb | Red wine vinegar |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground black pepper |
| 3 | Eggs; hard boiled, peeled and cut into small dice | |
| 2 | Scallions; up to 3, sliced thin (about 1/2 cup) | |
| 1 | sm | Stalk celery; cut into small dice (about 1/2 cup) |
| 1/4 | c | Sweet pickles; (not relish), cut into small dice |
| 1/2 | c | Mayonnaise |
| 2 | tb | Dijon mustard |
| 1/4 | c | Minced fresh parsley |
Advertisement