Gluten Free Old Fashioned Potato Salad

 

6

medium potatoes, peeled (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

1

medium onion, chopped (1/2 cup)

2

medium celery stalks, chopped (1 cup)

4

hard-cooked eggs, chopped

• 1 Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.
• 2 Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.