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.