American-style potato salad with eggs and sweet pickles

Yield: 6 Servings

Measure Ingredient
2 pounds Red bliss potatoes or new potatoes; rinsed (about 6 medium or 18 new for 2 lbs.)
2 tablespoons Red wine vinegar
½ teaspoon Salt
½ teaspoon 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 small Stalk celery; cut into small dice (about 1/2 cup)
¼ cup Sweet pickles; (not relish), cut into small dice
½ cup Mayonnaise
2 tablespoons Dijon mustard
¼ cup 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 ¾-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.

Cook's Illustrated, July/Aug. 1994, Page 8. Credit: Pam Anderson with Karen Tack.

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

Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook Recipe by: Cook's Illustrated, July/Aug. 1994, Page 8.

Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@...> on Mar 12, 1998

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