Ingredients

• 2 pounds red boiling potatoes , scrubbed
• 2 tablespoons red wine vinegar
• 0.5 teaspoons salt
• 0.5 teaspoons freshly ground black pepper
• 3 hard-cooked eggs
• 1 small celery stalk
• 0.25 cups chopped sweet pickle , not relish
• 3 scallions
• 2 tablespoons chopped fresh parsley
• 0.5 cups mayonnaise
• 2 tablespoons Dijon-style mustard

Instructions

1. 1 Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water, and drain again. Cool slightly.
2. 2 Cut warm potatoes into 3/4-inch dice. Layer them in a bowl, seasoning with vinegar, salt, and pepper as you go.
3. 3 Cut eggs, celery, and pickle in 1/4-inch dice. Thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.

Nutrition per serving