Creamy Potato Salad Name: brandi thomas Base: shaw afb Recipe: INGREDIENTS o 3 lb large red-skin potatoes (about 8), scrubbed o 3 Tbsp cider vinegar o 3 large eggs, hard-cooked o 2 ribs celery, chopped o 1⁄2 cup sliced bread & butter pickles, chopped o 3 scallions, chopped o 1⁄2 cup light mayonnaise o 1⁄3 cup chopped parsley o 2 Tbsp spicy brown mustard o 11⁄2 tsp salt o 3⁄4 tsp freshly ground pepper o Garnish: parsley sprigs PREPARATION 1. Cook potatoes in water to cover 30 minutes, or until tender. Drain. When cool enough to handle, but still warm, peel and cut in 3⁄4-in. cubes. Place in a large serving bowl; sprinkle with 1 Tbsp vinegar and let cool. 2. Meanwhile mash eggs with a fork in a medium bowl. Stir in remaining 2 Tbsp vinegar and remaining ingredients until well blended. Add to potatoes; stir to combine. Cover and refrigerate overnight. Garnish with parsley. Planning Tip: Can be prepared up to 1 day ahead. Refrigerate covered.