All-American Potato Salad with Eggs and Sweet Pickles
Recipe: https://recipestripper.com/recipes/68a6cb0d-99dd-4678-8c55-7e8180e80df5
Original source: https://www.americastestkitchen.com/recipes/4894-all-american-potato-salad-with-eggs-and-sweet-pickles?queryID=d52fb338387ed24e9b611c50460d057f&indexName=everest_search_cortado_production

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.
Yield: Serves 6 to 8
Total time: PT1H

Ingredients
- 2 pounds Red Bliss potato or new potatoes, boiled, peeled if desired, and cut into 3/4-inch cubes
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 hard-boiled eggs, peeled and cut into small dice
- 2 tablespoons red onion, chopped
- 1 small celery stalk, cut into small dice (about 1/2 cup)
- 1/4 cup finely chopped sweet pickle (not relish)
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 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. [FOR THE POTATOES:] Layer warm potato cubes in medium bowl; sprinkle with vinegar, salt, and pepper as you go. Refrigerate while preparing remaining ingredients.
3. [FOR THE POTATOES:] Mix in remaining ingredients; refrigerate until ready to serve.