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.

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"
on Mar 12, 1998