1. Start by placing the scrubbed potatoes in a pot and covering them with water. Bring to a boil, then cover and let them simmer. Make sure to stir occasionally; we want them to cook evenly! After about 25 to 30 minutes, check for doneness by poking them with a knife or skewer—if it glides in without resistance, they’re ready. Drain the potatoes, rinse them under cold water, and let them cool a bit.

2. Once the potatoes are cool enough to handle, cut them into 3/4-inch cubes. As you layer them into a mixing bowl, sprinkle the warm cubes with the red wine vinegar, salt, and pepper. This will help infuse those tasty flavors right into the potatoes!

3. Now, let’s chop! Dice the hard-cooked eggs, celery, and sweet pickle into 1/4-inch cubes. Thinly slice the scallions. Toss all these goodies into the bowl with the potatoes along with the chopped parsley.

4. Finally, stir in the mayonnaise and Dijon mustard until everything is beautifully mixed together. Give your potato salad a taste and adjust seasoning if needed!

5. Cover the bowl and pop it in the fridge to chill for a bit before serving. It’ll taste even better once the flavors have had a chance to meld. Enjoy this delightful dish at your next gathering!