American Potato Salad with Hard-boiled Eggs and Sweet Pickles

Ingredients

 * 2 lbs red potatoes, scrubbed (about 6 medium or 18 small)
 * ¼ cup red wine vinegar
 * salt and fresh ground pepper
 * 3 hard-boiled eggs, peeled and cut into 1 to 2 inch dice
 * 1 stalk celery, minced (about ½ cup)
 * 2 tablespoons minced red onions
 * ¼ cup sweet gherkins, minced
 * ½ cup mayonnaise
 * 2 teaspoons Dijon mustard
 * 2 tablespoons minced fresh parsley leaves

Directions

 * 1) Cover potatoes with 1 inch of water in stockpot or Dutch oven.
 * 2) Bring to simmer over medium-high heat.
 * 3) Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender *cut potatoes into ¾-inch cubes (use serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove starch.
 * 4) Place warm potato cubes in large bowl.
 * 5) Add vinegar, 1-2 teaspoon salt, and ¼ teaspoon pepper and toss gently.
 * 6) Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes.
 * 7) When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste.
 * 8) Serve.