Easy Potato Salad:
(Makes 5-6 servings)
5 large red potatoes, washed
1 tablespoon white vinegar
2 celery stalks, finely chopped
1/2 cup mayonnaise
3 tablespoons Dijon mustard
Salt and pepper to taste
Cut potatoes into 1/2 inch pieces, put them in a large pot and cover with water. Bring potatoes to a boil, turn down heat to low and simmer for 20 minutes or until potatoes are tender.
Place eggs in a small pot and cover with water. Bring to a boil, turn down heat to simmer and simmer for 10-15 minutes.
When potatoes are cooked, drain and sprinkle with vinegar. When eggs are cooked, rinse in cold water until cool enough to handle. Remove shells and cut into small pieces.
In a large bowl, mix mayonnaise, mustard, and celery. Add potatoes and egg and mix together. Season with salt and pepper.
Best if refrigerated for 30 minutes or more before serving.