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American-Style Potato Salad with Eggs and Sweet Pickles

Make American-Style Potato Salad with Eggs and Sweet Pickles at home with Red Wine Vinegar, Salt, Ground Black Pepper, Scallions Up To Sliced Thin, and Celery Cut Into Small Dice. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 1/2 tsp
• 1/2 tsp
• 3
• 2
• 1 stalk
• 1/4 cup
• 1/2 cup
• 2 tbsp
• 1/4 cup

Method (preview)

1. 1

   Place potatoes in a 4- to 6-quart pot-, cover with water.

2. 2

   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 newpotatoes).

3. 3

   Drain, cool potatoes slightly and peel if you like.

4. 4

   Cut potatoes (use a serrated knife if they have skins) into 3/4-inch cubes while still warm, rinsing knife occasionally in warm water to remove gumminess.

5. 5

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

6. 6

   3. Mix in remaining ingredients-, refrigerate until ready to serve.

7. 7

   Cook's Illustrated, July/Aug. 1994, Page 8. Credit: Pam Anderson with Karen

8. 8

   Tack.

9. 9

   Nationality: USA Courses: salad, starch side dish, vegetable Season:any

10. 10

    Start to Finish 1 hour Preparation 20 minutes Attention. 45 minutes

11. 11

    Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook

12. 12

    Recipe by: Cook's Illustrated, July/Aug. 1994, Page 8.

13. 13

    Posted to MC-Recipe Digest by "Hobbs, D B USO"