Classic Potato Salad
Creamy potato salad gets a kick of flavor from red wine vinegar, sweet pickle, Dijon mustard and scallions for the perfect balance of sweet and savory. Pack this for your next picnic or make a double batch for a barbecue.
-
2
lbs.
small red bliss potatoes
washed well
-
2
tbsp.
red wine vinegar
-
1/2
tsp.
Kosher salt
-
1/2
tsp.
freshly ground black pepper
-
2
tbsp.
Dijon mustard
-
1/2
cup
mayonnaise
-
1/2
cup
celery, diced
-
1/4
cup
chopped sweet pickles
do not use relish
-
3
scallions, thinly sliced
-
1/2
cup
chopped red pepper
-
2
tbsp.
fresh chopped parsley
-
Bring potatoes to a boil in a large pot and cover, stirring occasionally until a sharp knife inserted into a potato can pass through easily, approximately 25 - 30 minutes. Drain potatoes and rinse under very cold water. Let potatoes cool.
-
Slice potatoes into large chunks and place in large serving bowl. Add vinegar, salt, and pepper and gently toss.
-
In a medium bowl, whisk together mayo, mustard and parsley. Add to potatoes and gently combine.
-
Combine chopped pickles, celery, red pepper and scallions in small bowl and add to potato mixture and toss gently.
-
Refrigerate until ready to serve. Taste and adjust salt and pepper if needed.