American Potato Salad

A new family favorite. Made it several times in the summer of 2012, including twice at Hancock.
Source: Cook’s Illustrated

Ingredients

• 2 lbs. red potatoes (about 6 medium or 18 small), scrubbed clean
• ¼ red wine vinegar
• salt and ground black pepper
• 3 hard-boiled eggs, peeled and cut into ½” dice
• 1 medium celery rib, minced (about ½ cup)
• 2 tablespoons red onion, minced
• ¼ cup sweet pickles (not relish), minced
• ½ cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 tablespoons fresh parsley, minced

Instructions

1. Cover the potatoes with 1-inch water in a stockpot or Dutch oven. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring once or twice to ensure even cooking, until the potatoes are tender (a thin-bladed paring knife or metal cake tester can be slipped into and out of the center of the potatoes with no resistance), 25-30 minutes for medium potatoes, or 15-20 minutes for small potatoes. Drain.
2. Cool the potatoes slightly and peel if you like. Cut the potatoes into ¾-inch cubes (use a serated knife if they have skins) while still warm, rinsing the knife occasionally in warm water to remove the starch.
3. Place the warm potato cubes in a large bowl. Add the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper and toss gently. Cover the bowl with plastic wrap and refrigerate until cool, about 20 minutes.
4. When the potatoes are cool, toss with the remaining ingredients and season with salt and pepper to taste. Serve immediately or cover and refrigerate for up to a day.

4-6 servings.