Picnic Potato Salad

Submitted by Sandy

4 pounds boiling potatoes, peeled
1/2 cup white wine vinegar
1/2 cup olive oil
1 teaspoon salt
1/4 teaspoon ground pepper
1 cup thinly sliced purple onions
1 cup celery strips (1 inch by 1/4 inch)
3 medium cucumbers seeded and sliced
2 cups good mayo
5 tablespoons Dijon mustard
1 cup chopped celery
hard boiled eggs

Boil potatoes in salt water until tender but firm. Drain. Place in bowl.  Roughly slice them.  Sprinkle hot potatoes with vinegar, oil, salt and pepper.  When cooled, add vegetables, mayo and mustard. Refrigerate over night. Garnish with eggs.



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