Classic Red Potato Salad with eggs, pickles, mayo, and mustard. Great for BBQs and potlucks. This Red Potato Salad is so easy. You can peel them or leave the skins on, it's up to you.
Place potatoes in a large saucepan or pot and add water to cover by 1-inch. Add a tablespoon of salt to the water. Bring mixture to a boil then reduce to medium heat and simmer until potatoes are fork tender (about 20-30 minutes).
Drain potatoes and let cool slightly. Cut into bite sized pieces. Don't make the pieces too big or they will not get all of the flavor of the sauce on them. Sprinkle the vinegar on top and season with salt and pepper. Toss gently and cool completely before adding the sauce.
Meanwhile, in a small bowl, stir together mayo and mustard. Set aside. Add to the potatoes the celery, pickles, eggs, onions, parsley, and salt and pepper to taste. Fold in the mayo/mustard mixture.
Cover and chill in the fridge for an hour.
Source: America's Test Kitchen and my Aunt Janet