All-American Potato Salad with Eggs and Sweet Pickles

Name: All-American Potato Salad with Eggs and Sweet Pickles
Yield: Serves 6 to 8
Ingredients: 2 pounds, Red Bliss potato or new potatoes, boiled, peeled if desired, and cut into 3/4-inch cubes; 1/4 cup, red wine vinegar; 1/2 teaspoon, salt; 1/2 teaspoon, ground black pepper; 3 , hard-boiled eggs, peeled and cut into small dice; 2 tablespoons, red onion, chopped; 1 small, celery stalk, cut into small dice (about 1/2 cup); 1/4 cup, finely chopped sweet pickle (not relish); 1/2 cup, mayonnaise; 2 teaspoons, Dijon mustard; 1/4 cup, fresh minced parsley

42 comments

Appears in Cook's Illustrated July/August 1994, America's Test Kitchen TV

For the best potato salad, use low-starch potatoes, boil them in their skins, and drizzle vinegar both on the potatoes and in the dressing.

SERVES6 to 8

TIME1 hour

has video

WHY THIS RECIPE WORKS

Few salads make a splash at potlucks or picnics the way potato salad does—this classic, all-American side always seems to disappear first. We wanted a recipe for a traditional, creamy (read: mayonnaise-based) potato salad that looked good—n...

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