Recipe information
Yield
Makes 6 servings
Ingredients
2 1/2 pounds small boiling potatoes (white, red, or fingerling)
3 tablespoons cider vinegar, or to taste
5 hard-boiled large eggs
1/8 cup mayonnaise
2 tablespoons Dijon mustard
1/2 cup chopped sweet onion
3 large celery ribs
Preparation
Boil potatoes:
Step 1
In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm.
Step 2
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.
