Weaver Potato Salad

6 Medium Russet Potatoes or Red Potatoes, peeled or unpeeled (2 pounds), and cut to desired size.  (I cut mine to about the size of my thumbprint)

1 ½ cups mayonnaise or salad dressing
1 Tablespoon cider vinegar
1 Tablespoon yellow mustard
1 teaspoon salt
¼ teaspoon pepper

2 medium celery stalks, chopped (1 cup)
4 hard boilded eggs, chopped

1. Heat water (salted if desired) to boiling in 3-quart saucepan.

2. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.

3. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl, not metal.
4. Add potatoes and celery; toss. Stir in eggs.

5. If desired cover and refrigerate at least 4 hours until chilled.  I prefer mine fresh, so I usually make it right before eating it.

Makes 8 servings

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