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Clean recipe · americastestkitchen.com

All-American Potato Salad with Eggs and Sweet Pickles

For the best potato salad, use low-starch potatoes, boil them in their skins, and drizzle vinegar both on the potatoes and in the dressing.

Original recipe: americastestkitchen.com

Yield:
6 servings
Total:
1 hr
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Ingredients

  1. 2 pounds Red Bliss potato or new potatoes, boiled, peeled if desired, and cut into 3/4-inch cubes
  2. 1/4 cup red wine vinegar
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon ground black pepper
  5. 3 hard-boiled eggs, peeled and cut into small dice
  6. 2 tablespoons red onion, chopped
  7. 1 small celery stalk, cut into small dice (about 1/2 cup)
  8. 1/4 cup finely chopped sweet pickle (not relish)
  9. 1/2 cup mayonnaise
  10. 2 teaspoons Dijon mustard
  11. 1/4 cup fresh minced parsley

Instructions

  1. FOR THE POTATOES:

    Place potatoes in a 4- to 6-quart pot; cover with water. Bring to a boil, cover, and simmer, stirring once or twice to ensure even cooking, until a thin-bladed paring knife or a metal cake tester inserted into the potato can be removed with no resistance (25 to 30 minutes for medium potatoes and 15 to 20 minutes for new potatoes). Drain; cool potatoes slightly and peel if you like. Cut potatoes (use a serrated knife if they have skins) into 3/4-inch cubes while still warm, rinsing knife occasionally in warm water to remove gumminess.
  2. Layer warm potato cubes in medium bowl; sprinkle with vinegar, salt, and pepper as you go. Refrigerate while preparing remaining ingredients.
  3. Mix in remaining ingredients; refrigerate until ready to serve.