Potato Salad Recipe

Directions:

1. Boil potatoes whole with skins on for 20 - 30 minutes in a large pot until potatoes are fork tender.
2. Set potatoes aside to cool.
3. While the potatoes are cooling, carefully put eggs in the same pot of hot water and boil them until hard boiled (about 10 minutes).
4. Take eggs out of hot water and put in ice water to cool - this is an important step to loosen the shells and get a nice yellow color on the yolks.
5. When eggs are cool, remove shells from eggs.
6. When potatoes are cool, using a butter knife, scape off the skins of the red potatoes.
7. Cover the eggs and the potatoes and place them in the refrigerator. (Note: It's important that the potatoes and eggs are completely chilled before continuing - I frequently prepare the potatoes and eggs the day before).
8. In a large bowl, combine mayonnaise, vinegar, mustard, salt and pepper and blend well.
9. Chop up onion, pepper, celery, (pickle -finely chopped) and put these with the mayonnaise mixture; stir well.
10. Cube the potatoes and coarsely chop the eggs and toss with the rest of the mayonnaise mixture.
11. Put potato salad in the refrigerator for at least an hour for the mixture to chill further and the flavors to combine.