Ingredients:
10 medium red potatoes
1/2 cup chopped green onion
1/2 cup diced dill pickle (I really like the Claussen Kosher Dills!)
1/2 cup finely diced celery
2 cans (2.25 oz each) pre-sliced black olives
3 diced hard boiled eggs
1 1/2 teaspoons white vinegar
2 tablespoons mayonnaise (Helman's!)
1 teaspoon salt
black pepper to taste
Directions:
Boil the potatoes (I like to leave the skins on, they add color and nutrients and don't detract from the flavor or texture but you can peel them if you want) until done. Rinse, place in a pot of cold water and let cool enough to handle, then slice to whatever size you prefer. Place them in an airtight container and drizzle over the vinegar. Lightly toss to coat, then cover and place in the fridge overnight (or for at least a few hours).
Once the potatoes are adequately cooled:
In a large mixing bowl (preferably with a lid so you can use it to store your finished potato salad), mix together the mayonnaise, salt, & pepper.
Next add the celery, pickle, green onion and olives, fold to combine.
Next add the potatoes and eggs, gently fold to combine.
Sprinkle with parsley if a garnish is desired, and serve.