Ruth Anderson's Potato Salad

By norsegal8

Ingredients

• 3 lbs. red potatoes
• 2 cups diced celery
• 2 Tbsp. salt
• 1 onion, chopped
• 1 cup mayonaisse
• 2 Tbsp. mustard
• 2 Tbsp. vinegar
• 1/2 tsp. Tabasco sauce
• 6 hard-boiled eggs
• salt
• pepper

Preparation

Step 1

Peel the potatoes. Boil for about 20 minutes, or until medium-soft. Drain and cool.

Cut the potatoes into bite-sized pieces.

Add the onion and celery. Toss. Sprinkle with salt.

Mix together the mustard, mayonaisse, vinegar and Tabasco. If possible, allow both this mixture and the vegetable mixture to sit overnight.

Pour the liquid over the potato mixture, and toss to coat.

Top with halved hard boiled eggs.