Potato Salad

By kjs1010

Just like Mom's

Ingredients

• 3 lb raw Yukon Gold potatoes, diced
• 5 Tbs cider vinegar
• 1 medium red onion, chopped
• 1 rib celery, chopped (about 1/2 cup)
• 3 bread-and-butter pickle spears, chopped (about 1/2 cup)
• 3 large eggs, hard boiled, chopped
• 1 cup mayonnaise
• 3 Tbs Dijon mustard
• 3 Tbs chopped chives
• Salt and pepper

Preparation

Step 1

Place potatoes in a pot; covered with cold water by 1 inch. Bring to a boil; cook until fork tender, 5-7 minutes; drain. Gently toss in a large bowl with 3 Tbs cider vinegar. Let cool slightly.

Gently mix onion, celery, pickles, and eggs into bowl with potatoes. Whisk mayonnaise, mustard, chives and remaining 2 Tbs cider vinegar. Season with salt and pepper. Pour over potatoes; toss gently. Cover; chill for at least 5 hours.

yields: serves 8