INGREDIENTS
•
3 eggs
•
2 pounds russet potatoes
•
1 tablespoon plus 1/2 tsp. salt, divided
•
3 tablespoons white wine vinegar
•
1/2 small red onion
•
1 large celery stalk
•
1/2 cup bread-and-butter pickle slices
•
1/2 cup flat-leaf parsley leaves
•
1/2 cup mayonnaise
•
1/2 teaspoon Dijon mustard
•
1/4 teaspoon freshly ground black pepper
Go To Recipe