AMERICAN PICNIC POTATO SALAD

American Picnic Potato Salad image

Number Of Ingredients 12

4 pound potatoes
1/2 cup white wine vinegar
1/2 cup olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced purple onions
1 cup celery strips
3 medium sized cucumbers
2 cups Hellmans mayo
5 tablespoons Dijon mustard
20 hard cooked eggs, peeled & quartered
1 cup Italian parsley

Steps:

Drop potatoes into a kettle of cold, salted water as they are cut to equal size. Bring to a boil and cook until tender but still firm.
When done, drain the potatoes and drop them into a mixing bowl; roughly slice them. Sprinkle the still hot potatoes with vinegar, olive oil, salt and pepper.
Add the onions, celery, cucumbers, mayo and mustard; toss gently to combine.
Add quartered eggs and parsley and toss again. Cool to room temperature, cover,and refrigerate overnight. Before serving, toss again, correct seasoning and add more mayo, if needed.