Recipe - All American Potato Salad

This is one of those early Food Network-styled recipes, where the author tested several variations to come up with what she thought was the "best." I usually don't follow the recipe exactly, depending on what I have around the house (most often substituting peeled russet potatoes).It's been a long time favorite of mine.

All American Potato Salad

2 lbs. red potatoes, scrubbed
1/4 c. red wine vinegar
salt and black pepper
3 hard cooked eggs, sliced
1/2 c. minced celery (1 stalk)
2 T. minced red onion
1/4 c. minced sweet pickles
1/2 c. mayonnaise
2 t. Dijon mustard
2 T. minced fresh parsley

Cover potatoes with 1 inch of water in pan. 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 (when a thin-bladed paring knife or metal cake tester can be slipped into and out of center of potatoes with no resistance), 25 to 30 mins. for medium potatoes or 15 to 20 mins. for new potatoes. Drain; cool potatoes slightly and peel if you like. Cut potatoes into 3/4" 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. (WARM is the key here.) Add vinegar, 1/2 t. salt and 1/4 t. pepper and toss gently. Cover bowl with plastic wrap and refrigerate until cool, about 20 mins. When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste. Serve immediately or cover and refrigerate.