Recipe - American-Style Potato Salad With Eggs And Sweet Pickles

2 pound Red bliss potatoes or new
potatoes; rinsed (about 6
medium or 18 new for 2
lbs.)
2 tablespoon Red wine vinegar
One half teaspoon Salt
One half teaspoon Ground black pepper
3 Eggs; hard boiled, peeled
and cut into small dice
2 Scallions; up to 3, cut or sliced up
thin (about One half cup)
1 small Stalk celery; cut into small
dice (about One half cup)
One fourth cup Sweet pickles; (not relish),
cut into small dice
One half cup Mayonnaise
2 tablespoon Dijon mustard
One fourth cup Minced fresh parsley

1. Place potatoes in a 4 to 6quart pot, cover with water. Bring to a
boil, cover, and simmer, stirring once or twice to ensure even cooking,
until a thinbladed 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 3/4inch 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 19931995 Cookbook

Recipe by: Cook's Illustrated, July/Aug. 1994, Page 8.

Posted to MCRecipe Digest by "Hobbs, D B USO"
hobbs@lbcapo1.uso.unisys.com on Mar 12, 1998