Rafed English

Perfect Potato Salad

2 lbs. red bliss or new potatoes, boiled in their skins until tender, peeled only if desired

2 T. red wine vinegar

1/2 t. salt

1/2 t. ground black pepper

3 hard-cooked eggs, peeled and cut into small dice

1/2 C. scallions, sliced thin

1/2 C. celery, cut into small dice

1/4 C. sweet pickle (not relish), cut into small dice

1/2 C. mayonnaise

2 T. Dijon-style mustard

2 T. to 1/4 C. minced fresh parsley

Cut warm potato into 3/4-inch cubes and place in a medium bowl, sprinkling them with the vinegar, salt and pepper as you cut. Refrigerate while preparing remaining ingredients.

Mix in remaining ingredients; refrigerate until ready to serve.

Serves 8.

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