Classic American-Style Potato Salad

Name: Classic American-Style Potato Salad
Total time: 50
Yield: 6
Ingredients: 2 pounds red boiling potatoes, scrubbed; 2 tablespoons red wine vinegar; 0.5 teaspoon salt; 0.5 teaspoon freshly ground black pepper; 3 hard-cooked eggs; 1 small celery stalk; 0.25 cup chopped sweet pickle (not relish); 3 scallions; 2 tablespoons chopped fresh parsley; 0.5 cup mayonnaise; 2 tablespoons Dijon-style mustard

Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com

Lunch 50 Mins.

Ingredients

6 servings

•

2 pounds red boiling potatoes, scrubbed
•

2 tablespoons red wine vinegar
•

0.5 teaspoon salt
•

0.5 teaspoon freshly ground black pepper
•

3 hard-cooked eggs
•

1 small celery stalk

•

0.25 cup chopped sweet pickle (not relish)
•

3 scallions
•

2 tablespoons chopped fresh parsley
•

0.5 cup mayonnaise
•

2 tablespoons Dijon-style mustard

Instructions

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. Layer them in a bowl, seasoning with vinegar, salt, and pepper as you go.
Cut eggs, celery, and pickle in 1/4-inch dice. Thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.