Classic American-Style Potato Salad Recipe

Place potatoes in a pot with water to cover. Bring to a boil cover and simmer stirring to ensure even cooking until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance 25 to 30 minutes. Drain rinse under cold water and drain again. Cool slightly.

Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl seasoning with vinegar salt and pepper as you go. Cut eggs celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill covered before serving.