Source: The New Best Recipe
I was a little nervous making this recipe if it would live up to the amount of time invested. It wasn't quite as "coated" as other potato salads I'd eaten. But it was super yummy! It takes take a fair amount of time between hard-boiling the eggs and mincing the onions, celery, and sweet pickles (DON'T use relish!) but the result is oh-so-good! There are so many good things about this salad - the red wine vinegar seasoned potatoes, the crunchy celery, the sweet pickles. It was delicious! It does make a fairly large amount for the two of us, so I'm glad we have extras!
American Potato Salad with Hard-Boiled Eggs and Sweet Pickles
2 pounds red potatoes (about 6 medium or 18 small), scrubbed
1/4 cup red wine vinegar
Salt and ground black pepper
3 hard-boiled eggs, peeled and cut in 1/2 inch dice
1 medium celery rib, mined (about 1/2 cup)
1/4 cup sweet pickles, minced
2 tablespoons minced red onion
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons minced fresh parsley leaves
1. To hard-boil the eggs: Place eggs in a saucepan and cover with one inch of water. Bring the pan to a boil, remove from heat, and let sit for 10 minutes. Meanwhile, add 1 quart of cold water and 1 tray of ice (or equivalent) to a large bowl. Remove eggs from pan to ice water. Let sit for 5 minutes. Tap each egg on countertop, then roll all over to crack entire surface. Peel, and dice eggs.
2. 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, 25 to 30 minutes for medium potatoes or 15 to 20 minutes for small potatoes.
3. Drain; cool potatoes slightly and peel if you like (I didn't). Cut the potatoes into 3/4 inch cubes (use a serrated knife if they have skins) while still warm, rinsing the knife occasionally in warm water to remove the starch.
4. Place the warm potato cubes in a large bowl. Add the vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss gently. Cover the bowl with plastic wrap and refrigerate until cool, about 20 minutes.
5. 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 one day.