Old-Fashioned Potato Salad

By Addie

A tangy dressing makes this potato salad better than deli salad.

Ingredients

• 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

Preparation

Step 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.


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.
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REVIEWS:

I love to add a bit of sweet pickle relish and a bit of chopped red peppers for color

I omit the celery and use chopped dill pickles and a tbls dried dill weed and 1/2 tsp garlic powder.