Classic American-Style Potato Salad

By USA WEEKEND columnist Pam Anderson

4.71 / 5

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2 pounds red boiling potatoes scrubbed
2 tablespoons red wine vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 hard-cooked eggs
1 stalk small celery
¼ cup chopped sweet pickle not relish
3 scallions
2 tablespoons chopped fresh parsley
½ cup mayonnaise
2 tablespoons Dijon-style mustard