Title: All-american potato salad
 Categories: Vegetables
      Yield: 6 Servings
 
  2 1/2 lb Small boiling potatoes
           -(white, red, or fingerling)
      3 tb Cider vinegar; or to taste
      5    Hard-boiled large eggs
    3/4 c  Mayonnaise
      2 tb Dijon mustard
    1/2 c  Chopped sweet onion
      3 lg Celery ribs
 
  Boil potatoes. With a sharp knife peel warm potatoes and cut into
  1/3-inch-thick slices. In a bowl immediately toss potatoes with
  vinegar. In a bowl mash yolks and stir in mayonnaise, mustard, and
  onion. Chop whites and celery and gently toss together with potatoes,
  mayonnaise mixture, and salt and pepper to taste. Serve potato salad
  chilled or at room temperature Serves 6.
  
  Suggested additions: dill pickle, fresh chives, poppy seeds, crab
  meat, or corn.