Creamy Potato Salad

Ingredients

6 medium potatoes (2 pounds)

2 stalks celery, thinly sliced medium green pepper, chopped

⅓ cup chopped onion

1 cup mayo

1 tablespoon vinegar

2 teaspoons Dijon-style mustard or prepared mustard

1 teaspoon salt

½ teaspoon pepper

6 hard-cooked eggs, coarsely chopped

Directions

In a covered saucepan cook potatoes in boiling water for 20 to 25 minutes or till just tender; drain well. Peel and cube potatoes. In a very large bowl combine celery, green pep- per, onion, mayonnaise or salad dressing, vine- gar, mustard, salt, and pepper. Add potatoes and eggs. Toss lightly to mix. Cover and chill for 6 to 24 hours. Makes 12 side-dish servings.