Recipe - All-American Potato Salad

2 One half pound Small boiling potatoes
(white, red, or fingerling)
3 tablespoon Cider vinegar; or to taste
5 Hardboiled large eggs
Three fourths cup Mayonnaise
2 tablespoon Dijon mustard
One half cup Chopped sweet onion
3 lg Celery ribs

Boil potatoes. With a sharp knife peel warm potatoes and cut into
1/3inchthick slices. In a bowl immediately toss potatoes with vinegar. In
a bowl mash yolks and stir in mayonnaise, mustard, and onion. Chop whites
and celery and gently toss together with potatoes, mayonnaise mixture, and
salt and pepper to taste. Serve potato salad chilled or at room temperature
Serves 6.

Suggested additions: dill pickle, fresh chives, poppy seeds, crab meat, or
corn.

Recipe by: From Gourmet Magazine, July 1997 Posted to MCRecipe Digest V1
#748 by C4 c4@groupz.net on Aug 19, 1997