American Potato Salad With Hard Boiled Eggs And Sweet Pickles Recipe

Ingredients for American Potato Salad With Hard Boiled Eggs And Sweet Pickles

• Red Potatoes
• Red Wine Vinegar
• Salt & Fresh Ground Pepper
• 6 large hard-boiled eggs, chopped
• Celery
• Red Onions
• Sweet Gherkin
• 1/2 cup mayonnaise
• Dijon Mustard
• Fresh Parsley Leaves

How to Make American Potato Salad With Hard Boiled Eggs And Sweet Pickles

1. Place 2 pounds of Yukon Gold potatoes in a large stockpot or Dutch oven. Add enough water to cover the potatoes by about 1 inch.
2. Bring the water to a rolling boil over medium-high heat.
3. Reduce heat to medium and simmer gently, stirring occasionally, until the potatoes are easily pierced with a fork (25-30 minutes for medium potatoes, 15-20 minutes for new potatoes).
4. Drain the potatoes thoroughly in a colander.
5. Let the potatoes cool slightly, then peel them (optional).
6. While still warm, cut the potatoes into 3/4-inch cubes. Rinse your knife in warm water occasionally to prevent the potatoes from sticking.
7. Transfer the warm potato cubes to a large bowl.
8. Add 1/4 cup of your favorite white vinegar (apple cider vinegar recommended), 1-2 teaspoons of salt, and 1/4 teaspoon of black pepper. Toss gently to combine.
9. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to allow the potatoes to cool completely.
10. Once the potatoes are chilled, add 6 hard-boiled eggs, chopped; 1 cup of sweet bread and butter pickles, chopped; 1/2 cup mayonnaise; and 1/4 cup yellow mustard. Gently toss to combine.
11. Season with additional salt and pepper to taste.
12. Serve immediately or cover and refrigerate for later. The flavors will meld beautifully overnight!