2 1/2 lbs small boiling potatoes, (white, red, or fingerling)
3 Tbs cider vinegar, or to taste
5 hard-boiled large eggs
3/4 cup mayonnaise
2 Tbs dijon mustard
1/2 cup chopped sweet onion
3 large celery ribs


Boil potatoes.
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 Serves 6.
Suggested additions: dill pickle, fresh chives, poppy seeds, crab meat, or corn.