Creamy potato salad gets a kick of flavor from red wine vinegar, sweet pickle, Dijon mustard and scallions for the perfect balance of sweet and savory. Pack this for your next picnic or make a double batch for a barbecue.
Bring potatoes to a boil in a large pot and cover, stirring occasionally until a sharp knife inserted into a potato can pass through easily, approximately 25 - 30 minutes. Drain potatoes and rinse under very cold water. Let potatoes cool.
Slice potatoes into large chunks and place in large serving bowl. Add vinegar, salt, and pepper and gently toss.
In a medium bowl, whisk together mayo, mustard and parsley. Add to potatoes and gently combine.
Combine chopped pickles, celery, red pepper and scallions in small bowl and add to potato mixture and toss gently.
Refrigerate until ready to serve. Taste and adjust salt and pepper if needed.
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