American-Style Potato Salad with Eggs and Sweet Pickles
NOTE: Warm
potatoes absorb vinegar best so sprinkle vinegar over them when
still warm. Use sweet pickle, not relish for the best results in
this recipe. Serves six to eight.
1 recipe Boiled Potatoes for Salad (see Boiled Potatoes for Salad), cut into 3/4-inch cubes
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 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 pickle, cut into small dice
1/2 cup Homemade Mayonnaise (see Homemade Mayonnaise) or store-bought
2 tablespoons Dijon-style mustard
1/4 cup minced fresh parsley leaves
INSTRUCTIONS:
1. Layer warm potato cubes in medium bowl, sprinkling with vinegar, salt, and pepper as you go. Refrigerate while preparing remaining ingredients.
2. Mix in remaining ingredients and refrigerate until ready to serve, up to 1 day.