American Potato Salad With Hard-Boiled Eggs and Sweet Pickles

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Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also

[edit] Description

[edit] Ingredients

• 2 lbs Red Potatoes, Scrubbed (about 6 medium or 18 small)
• 1/4 cup Red Wine Vinegar
• salt & fresh ground Pepper
• 3 hard-boiled eggs, Peeled and cut into 1 to 2 inch dice
• 1 stalk Celery, minced (about 1/2 cup)
• 2 tablespoons minced Red Onions
• 1/4 cup Sweet Gherkins, minced
• 1/2 cup Mayonnaise
• 2 teaspoons Dijon Mustard
• 2 tablespoons minced fresh Parsley Leaves

[edit] Directions

• Cover potatoes with 1 inch of water in stockpot or Dutch Oven.
• Bring to simmer over medium-high heat.
• Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender
• Cut potatoes into 3/4-inch cubes (use serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove starch.
• Place warm Potato cubes in large bowl.
• Add Vinegar, 1-2 teaspoon salt, and 1/4 teaspoon pepper and toss gently.
• Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes.
• When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste.
• Serve.

[edit] See also