Food Network: All-American Potato Salad

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All-American Potato Salad
Recipe courtesy Gourmet Magazine

Ingredients
2 1/2 pounds medium boiling potatoes (white, red, or fingerling)
3 tablespoons cider vinegar, or to taste
5 hard-boiled large eggs
1 cup mayonnaise
2 tablespoons Dijon mustard
1/2 cup chopped sweet onion
3 large celery ribs
1/4 cup chopped dill pickle
Salt and pepper
Chopped parsley or scallions, for garnish

Directions
Boil potatoes: In a large saucepan cover potatoes with salted cold water
by 1-inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of
potatoes. In a colander drain potatoes and cool to warm.

With a sharp knife peel warm potatoes and cut into 1/3-inch-thick slices. In a bowl, immediately
toss potatoes with vinegar.

In a separate bowl, mash yolks, (reserving whites) and stir in mayonnaise, mustard, and onion. Chop
whites and celery and gently toss together with dill pickle and potatoes, mayonnaise mixture, and
salt and pepper, to taste. Garnish with chopped parsley or scallions. Serve potato salad chilled or
at room temperature.