potato salad

Delicious, and the easiest potato salad recipe out there. I think the simplicity of this dish is what makes it great. 

• potato salad
  makes 8 servings
• 3 lbs. red-skinned potatoes (can also use baking potatoes)kosher salt and freshly ground pepper 3 tbsp red wine vinegar 1 cup mayonnaise 2 tbsp mustard 4 stalks celery, finely diced 2-3 shallots or 4 green onions, chopped 1/4 cup minced fresh flat-leaf parsley

Place the unpeeled potatoes in a large saucepan, add salted water to cover by 1 inch, cover and bring to a boil over high heat. Set the lid askew, reduce the heat to medium-low, and cook at a brisk simmer until the potatoes are tender, about 25 minutes. Drain, then rinse the potatoes under cold running water until they are cool enough to handle.

Cut the potatoes into chunks about 1⁄2 inch thick and place in a large bowl. Sprinkle with the vinegar. Let cool completely.

In a small bowl, mix together the mayonnaise and mustard. Add to the potatoes along with the celery, onions and parsley and mix gently. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours. Serve chilled.