Potato Salad

I like to hand pick the potatoes at the store because I want them all to be approximately the same size and as small as possible. I use the recipe for mayonnaise that I posted earlier on the blog (No Guilt Mayonnaise - May 26, 2010). Use all the mayonnaise from that recipe this potato salad.

This is really nice with something from the grill, like burgers. Yea!

Potato Salad
2 pounds red potatoes
3 tablespoons red wine vinegar
3 hard cooked eggs
1/2 cup mayonnaise
1/4 cup finely chopped celery rib
1/4 cup sweet pickles, finely chopped (first measure out 1/4 cup and then chop)
2 tablespoons fresh parsley, finely chopped
1/4 cup finely chopped green onion, green part only
2 teaspoons yellow or Dijon mustard

Bring the potatoes to a boil, reduce the heat and cook until tender. Drain and set aside to cool for 5 minutes. Cut the potatoes into cubes while still warm. Add the vinegar and pepper and toss to combine. Cover with plastic wrap and refrigerate until cool.

While the potatoes are cool, combine the rest of the ingredients in a bowl. When the potatoes are cool, add them to the other bowl.

Check for seasoning and store for up to 1 day in the fridge.

How to boil an egg?
Combine eggs in a saucepan and cover by 1 inch of water. Cover and bring to a boil. Remove from the heat and let sit for 10 minutes. After this, submerge them in ice water for 5 minutes. Remove and tap all over on the counter. Start peeling from the rounder part of the egg (one end is pointy and the other is more round).