American Potato Salad with Hard-boiled Eggs and Sweet Pickles

Ingredients

 * 2 lbs Red Potatoes, Scrubbed (about 6 medium or 18 small)
 * 1/4 cup Red Wine Vinegar
 * salt & fresh ground Pepper
 * 3 hard-boiled eggs, Peeled and cut into 1 to 2 inch dice
 * 1 stalk Celery, minced (about 1/2 cup)
 * 2 tablespoons minced Red Onions
 * 1/4 cup Sweet Gherkins, minced
 * 1/2 cup Mayonnaise
 * 2 teaspoons Dijon Mustard
 * 2 tablespoons minced fresh Parsley Leaves

Directions

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