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.