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Classic Potato Salad

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
6 servings
Lunch U.S.
Classic Potato Salad
Ingredients
  • 2 pounds red boiling potatoes, scrubbed
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 hard-cooked eggs
  • 1 small celery stalk
  • 1/4 cup chopped sweet pickle (not relish)
  • 3 scallions
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon-style mustard
Instructions
1
Place the potatoes in a large container with enough water to cover them completely. Place the pot over high heat and bring the water to a rolling boil, then reduce the heat to a simmer. Continue cooking for 25-30 minutes or until a thin-bladed paring knife can be easily inserted into the potatoes without any resistance.
2
Remove the pot from the heat and let it sit for a few minutes before draining the water. Rinse the potatoes under cold running water to stop the cooking process, then drain them again. Allow the potatoes to cool down slightly before moving on to the next step.
3
Cut the cooled potatoes into small, uniform pieces approximately 3/4 of an inch in size. Arrange these diced potatoes in a bowl, sprinkling them with vinegar, salt, and pepper as you go to add flavor.
4
Cut the eggs, celery, and pickle into small, bite-sized pieces about 1/4 of an inch in size. Thinly slice the scallions into long, thin strips. Add these ingredients to the bowl with the potatoes, along with some chopped parsley.
5
Stir in a sufficient amount of mayonnaise and mustard until all the ingredients are well combined. Cover the bowl with a lid or plastic wrap to keep everything chilled until you're ready to serve.