Potato Salad

From "The Best Recipe" cookbook.  I haven't tried it yet but I need a good potato salad recipe.


  2 lbs Red Bliss or new potatoes (about 6 medium or 8 new), rinsed, scrubbed if you're not peeling them
  2 tablespoons red wine vinegar
  1/2 teaspoon salt
  1/3 teaspoon ground black pepper
  3 hard-boiled eggs, peeled and cut into small dice
  2 large scallions, sliced thin
  1 small celery stalk, cut into small dice
  1/4 cup sweet pickles, cut into small dice
  1/2 cup mayonnaise
  2 tablespoons Dijon mustard
  1/4 cup minced parsley

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 new potatoes).  Drain; cool potatoes slightly and peel if you like.  Cut potatoes (use a serrated knife if they have skins) while still warm, rinksing knife occasionally in warm water to remove gumminess.  Cut into 1-inch cubes.

Layer warm potato cubes in medium bowl, sprinkling with vinegar, salt, and pepper as you go.  Refrigerate while preparing remaining ingredients.

Mix in remaining ingredients; refrigerate until ready to serve, up to 1 day.