| 6 | medium boiling potatoes (2 pounds) |
| 1 1/2 | cups mayonnaise or salad dressing |
| 1 | tablespoon white or cider vinegar |
| 1 | tablespoon yellow mustard |
| 1 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 2 | medium celery stalks, chopped (1 cup) |
| 1 | medium onion, chopped (1/2 cup) |
| 4 | hard cooked eggs, chopped |
| 1. | Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes. |
| 2. | Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups). |
| 3. | Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours. |
|
| To keep this and other mayonnaise-based salads cold while at a picnic, place the serving container in a bowl filled with ice. |
|
| You can buy hard-cooked eggs in the deli section or next to the meat case of most grocery stores. |
Nutrition Information:
340 ( 260 ); 29 g ( 5 g); 105 mg; 480 mg; 17 g ( 2 g); 4 g 4 %; 4 %; 2 %; 4 % 1 ; 6