American-Style Potato Salad with Eggs and Sweet Pickles
serves 6 to 8
NOTE: Use sweet pickles, not relish, for the best results in
this recipe.
1 recipe 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 pickles, cut into small dice
1/2 cup mayonnaise
2 tablespoons Dijon 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, adjust seasonings, and refrigerate until ready to serve, up to 1 day.