From "The Best Recipe" cookbook. I haven't tried it yet but I need a good potato salad recipe.
|2 lbs Red Bliss or new potatoes (about 6 medium or 8 new), rinsed, scrubbed if you're not peeling them|
|2 tablespoons red wine vinegar|
|1/2 teaspoon salt|
|1/3 teaspoon ground black pepper|
|3 hard-boiled eggs, peeled and cut into small dice|
|2 large scallions, sliced thin|
|1 small celery stalk, cut into small dice|
|1/4 cup sweet pickles, cut into small dice|
|1/2 cup mayonnaise|
|2 tablespoons Dijon mustard|
|1/4 cup minced parsley|
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) while still warm, rinksing knife occasionally in warm water to remove gumminess. Cut into 1-inch cubes.
Layer warm potato cubes in medium bowl, sprinkling with vinegar, salt, and pepper as you go. Refrigerate while preparing remaining ingredients.
Mix in remaining ingredients; refrigerate until ready to serve, up to 1 day.