Servings: 10

1½ cups mayonnaise or salad dressing 1½ cups mayonnaise or salad dressing
1 tablespoon vinegar 1 tablespoon vinegar
1 tablespoon prepared mustard 1 tablespoon prepared mustard
1 teaspoon salt 1 teaspoon salt
¼ teaspoon pepper ¼ teaspoon pepper
6 cups cubed, cooked potatoes (about 6 medium potatoes), cooled slightly 6 cups cubed, cooked potatoes (about 6 medium potatoes), cooled slightly
2 medium stalks celery, chopped (about 1 cup) 2 medium stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about ½ cup) 1 medium onion, chopped (about ½ cup)
4 hard-cooked eggs, chopped 4 hard-cooked eggs, chopped

Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl.
Add potatoes, celery and onion; toss. Stir in eggs.
Cover and refrigerate at least 4 hours.

CALIFORNIA-STYLE POTATO SALAD: Omit eggs  CALIFORNIA-STYLE POTATO SALAD: Omit eggs
Stir in 1 can (4 ounces) chopped green chilies, drained, with the vegetables. Just before serving, stir in 2 avocados, chopped, and 2 tomatoes, chopped.  Stir in 1 can (4 ounces) chopped green chilies, drained, with the vegetables. Just before serving, stir in 2 avocados, chopped, and 2 tomatoes, chopped.