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Peel the potatoes and cut into ¾ inch cubes, place in a pot of boiling
water and cook the potatoes until tender and a fork goes into them easily but
without breaking apart. Drain and cool. Approximately 10 minutes.
Hard boil the eggs and cool, peel, rinse and chop coarsely.
Chop up the celery and onion into fairly good sized pieces.
In a large glass bowl mix together the mayonnaise, apple cider vinegar, salt,
sugar and blend together until ingredients are well blended.
Add the chopped ingredients the potatoes, onion, celery and mix until well
coated in the mayonnaise mixture. When blended mix in gentle the egg and add
pepper to taste.
Place in the refrigerator covered and chill for at least an hour before mealtime.
Can be made the night before.
Makes about 5 to 7 servings
This is a nice addition to a grilled dinner or as accompaniment to a sandwich
or as part of a salad and soup meal. Goes well with chili and a Caesar salad.
Or barbecued steak or hamburgers.
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