{"id":"68a6cb0d-99dd-4678-8c55-7e8180e80df5","url":"https://recipestripper.com/recipes/68a6cb0d-99dd-4678-8c55-7e8180e80df5","source_url":"https://www.americastestkitchen.com/recipes/4894-all-american-potato-salad-with-eggs-and-sweet-pickles?queryID=d52fb338387ed24e9b611c50460d057f&indexName=everest_search_cortado_production","title":"All-American Potato Salad with Eggs and Sweet Pickles","description":"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.","servings":6,"servings_text":"Serves 6 to 8","total_time":"PT1H","ingredients":[{"text":"2 pounds Red Bliss potato or new potatoes, boiled, peeled if desired, and cut into 3/4-inch cubes","item":"Red Bliss potato or new potatoes, boiled, peeled if desired, and cut into 3/4-inch cubes","quantity":2,"unit":"lb"},{"text":"1/4 cup red wine vinegar","item":"red wine vinegar","quantity":0.25,"unit":"cup"},{"text":"1/2 teaspoon salt","item":"salt","quantity":0.5,"unit":"tsp"},{"text":"1/2 teaspoon ground black pepper","item":"ground black pepper","quantity":0.5,"unit":"tsp"},{"text":"3 hard-boiled eggs, peeled and cut into small dice","item":"hard-boiled eggs","quantity":3,"preparation":"peeled and cut into small dice"},{"text":"2 tablespoons red onion, chopped","item":"red onion","quantity":2,"unit":"tbsp","preparation":"chopped"},{"text":"1 small celery stalk, cut into small dice (about 1/2 cup)","item":"small celery stalk, cut into small dice","quantity":1,"preparation":"about 1/2 cup"},{"text":"1/4 cup finely chopped sweet pickle (not relish)","item":"finely chopped sweet pickle","quantity":0.25,"unit":"cup","preparation":"not relish"},{"text":"1/2 cup mayonnaise","item":"mayonnaise","quantity":0.5,"unit":"cup"},{"text":"2 teaspoons Dijon mustard","item":"Dijon mustard","quantity":2,"unit":"tsp"},{"text":"1/4 cup fresh minced parsley","item":"fresh minced parsley","quantity":0.25,"unit":"cup"}],"instructions":[{"number":1,"text":"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.","section":"FOR THE POTATOES:"},{"number":2,"text":"Layer warm potato cubes in medium bowl; sprinkle with vinegar, salt, and pepper as you go. Refrigerate while preparing remaining ingredients.","section":"FOR THE POTATOES:"},{"number":3,"text":"Mix in remaining ingredients; refrigerate until ready to serve.","section":"FOR THE POTATOES:"}],"date_published":"2026-10-29T23:51:01.115483+00:00","date_modified":"2026-10-29T23:51:01.115483+00:00"}