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American Style Potato Salad


2 pounds red potatoes, scrubbed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 hard-cooked eggs
1 small celery stalk 1/4 cup chopped sweet pickle
3 scallions
2 tablespoons chopped fresh parsley
1/2 cup mayonnaise
2 tablespoons Dijon-style mustard


Place potatoes in large pot; fill with water to cover potatoes. Bring to a boil, cover and simmer, stirring occasionally, until tender, 25 to 30 minutes. Drain, rinse with cold water and drain. Cool slightly.

Cut potatoes into 3/4-inch chunks. Place potato pieces in a bowl and season with vinegar, salt and pepper. Toss gently to distribute seasonings. Dice celery and pickles and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard. Garnish with sliced hard-cooked eggs. Chill well before serving.

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