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Old-Fashioned Potato Salad
 

1 c mayonnaise 1 c minced onion 2 c chopped celery 2 T white vinegar 2 t salt ¼ t pepper  4 hard-cooked eggs, chopped 3 lbs. potatoes, cooked, peeled, cubed (about 6 cups) In large bowl stir together mayonnaise, vinegar, salt and pepper. Add potatoes, celery, onion and eggs. Combine well. Cover; refrigerate for at least 4 hours. Best if made a day before serving.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.