• 2 1/2 lb. small boiling potatoes
• 3 Tbs. cider vinegar, or to taste
• 5 hard-boiled large eggs
• 1/8 C. mayonnaise
• 2 Tbs. Dijon mustard
• 1/2 C. chopped sweet onion
• 3 large celery ribs

Boil potatoes. In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15-30 minutes, depending on size of potatoes. In a colander, drain potatoes and cool to warm. With a sharp knife peel warm potatoes and cut into 1/3-inch-thick 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.

Yield: 6 servings