American-Style Potato Salad with Eggs and Sweet Pickles

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2 Scallions; up to 3, sliced
2 tb Red wine vinegar
1/2 ts Salt
2 lb Red bliss potatoes; or new
1/4 c Sweet pickles; (not relish)
1/4 c fresh parsley; Minced
1/2 ts Black Pepper; ground
1/2 c Mayonnaise
1 small stalk celery; cut into small
2 tb Dijon mustard
3 Eggs; hard boiled, peeled

Original recipe makes 6



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. Cooks 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!, Cooks Illustrated 1993-1995 Cookbook Recipe by: Cooks Illustrated, July/Aug. 1994, Page 8. Posted to MC-Recipe Digest by "Hobbs, D B USO" on Mar 12, 1998

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