Perfect Potato Salad

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.


  1. Tina Zimmerman says

    I found this recipe about 3 years before my kids were born and they just turned 17 last week…It is in fact the ONLY potato salad I will eat! 🙂 Although I use dill pickles instead of sweet and celery seed instead of reg. celery… It is a hit with everyone who eats it!!

Leave a Reply

Your email address will not be published. Required fields are marked *