Potato Salad

Ingredients

• 2 pounds red boiling potatoes, scrubbed
• 2 tablespoons red wine 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

Cooking Instructions

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.
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.
3. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley.
4. Stir in mayonnaise and mustard until everything is combined.
5. Chill, covered, before serving.