Creamy Potato Salad

 

1 1/2

pounds round red or white potatoes (about 6 medium), peeled

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 stalks celery, chopped (1 cup)

1

medium onion, chopped ( 1/2 cup)

4

hard-cooked eggs, chopped

Paprika, if desired

• 1 Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
• 2 Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
• 3 Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.