Potato Salad

Not much to say about potato salad other than...summer!

3-4 russet potatoes, peeled and cubed
3 tbsp white vinegar
1 celery rib, chopped fine
2 tbsp minced red onion
3 tbsp sweet pickle relish
1/2 cup mayo
1/4 tsp dry mustard
2 large hard boiled eggs, cut into small pieces
salt and pepper

1. Place potatoes in a large saucepan with water so that potatoes are covered by an inch. Bring to a boil, add salt and cook until potatoes are tender (fork easily inserted).

2. Drain potatoes and transfer to a large bowl. Add vinegar and toss gently to combine. Let the potatoes sit for about 20 minutes.

3. Meanwhile, in a small bowl, stir together celery, onion, relish, mayo, mustard, and salt and pepper. Gently fold in the eggs.

4. Fold the mixture into the bowl with potatoes, cover and refrigerate until chilled, about 1 hr.