classic american-style potato salad

Ingredients

• Servings: 6
• 2 pounds red boiling potatoes, scrubbed
• 2 tablespoons red 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

Recipe

• 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.