2 pounds red boiling potatoes
(about 6 medium), scrubbed
2 Tbs. red wine vinegar
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
3 hard-cooked eggs
1 small celery stalk
1/4 cup chopped sweet pickle (not relish)
2 to 3 scallions
2 Tbs. chopped fresh parsley
1/2 cup mayonnaise
2 Tbs. Dijon-style mustard
Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
Cut warm potatoes into 1/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in ,
1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.
Serves: 6.
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