Title: American-style potato salad with eggs and sweet pickles
 Categories: None
      Yield: 6 Servings
 
      2 lb Red bliss potatoes or new
           -potatoes; rinsed (about 6
           -medium or 18 new for 2
           -lbs.)
      2 tb Red wine vinegar
    1/2 ts Salt
    1/2 ts Ground black pepper
      3    Eggs; hard boiled, peeled
           -and cut into small dice
      2    Scallions; up to 3, sliced
           -thin (about 1/2 cup)
      1 sm Stalk celery; cut into small
           -dice (about 1/2 cup)
    1/4 c  Sweet pickles; (not relish),
           -cut into small dice
    1/2 c  Mayonnaise
      2 tb Dijon mustard
    1/4 c  Minced fresh parsley
 
  1. 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 newpotatoes).
  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.
  
  Serves 6 to 8.
  
  Nationality: USA Courses: salad, starch side dish, vegetable
  Season:any Method: boiled
  
  Start to Finish 1 hour Preparation 20 minutes Attention. 45 minutes
  Finishing a minute or less