• 1 pound potatoes, fingerlings, washed, cubed, 3/4-1 inch, skin on
  • 1/4 cup Red Wine vinegar
  • 1/4-1/2 cup mayonnaise
  • 1 tablespoon Dijon Mustard
  • 2-3 stalks celery, diced
  • 1 red pepper, seeded and diced
  • 2 tablespoons parsley, chopped
  • 1/4 red onion, minced
  • 3 hard cooked eggs, pressed through cooling rack or diced


Cook the eggs and chill completely. Place 2 quarts water in  pot and 1 tablespoon plus 1 1/2 teaspoons salt; bring to boil. Drop in prepared cubed potatoes. Cook about 10-12 minutes or until tender but still firm. Drain and place onto cook sheet with sides to spread out in single layer. Sprinkle with wine vinegar while still warm. Place into refrigerator to cool. Cut all the remaining vegetable and set aside separately. When all ingredients are chilled, including your mayonnaise, blend vegetables with potatoes. Add mayo and mustard and work it in. Taste and adjust seasoning, if needed. Add chopped eggs and blend  lightly. Serve or chill in refrigerator until needed.

ADDITIONS – OPTIONAL: Add a few pieces of chopped jalapeno peppers for a little kick. Taste peppers for potency first then gauge what you need.

Food safety Notes

When making potato salad, be sure to blend ingredients while cold. If you want to increase the potato flavor, you may lightly dress with dressing while hot, then chill in single layer on sheet pan until 40°F.  Potatoes are often too plain tasting if they are not dressed while hot. But to keep it safe, that mixture must be completely cooled before packing for lunch or taking on a picnic.   In other words, it is not necessary to chill potato salad if it is eaten immediately after making. But of course, if there are leftovers, discard them if it has been 4 hours in room temperature. That may be risky.


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