Grandmom’s Potato Salad

11 Apr

2 pounds of potatoes (preferably russet)  peeled and cubed

2 tbsps. of white vinegar

1 celery stalk, finely chopped

2 tbsps. of minced onion

3/4 cup of mayonnaise

1 tsp. celery seed

1 tsp. dry mustard

2 hard boiled eggs (peeled and cubed)

Boil the potatoes in their skins until fork tender. While the potatoes are cooking, add all the remaining ingredients to the mayonnaise and stir well to combine. When potatoes are fork tender, drain and rinse under cold water and the skins should slide right off. Add mayonnaise mixture and stir to coat potatoes. Refrigerate for at least 6 hours (preferably overnight) to bring out the flavor.

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