CLASSIC CREAMY POTATO SALAD

6 medium boiling potatoes (2 pounds)
1 1/2 cups mayonnaise or salad dressing
1 tablespoon vinegar
1 tablespoon mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped

Heat 1 inch water (salted, if desired) to boiling. Add potatoes. Cover and heat to boiling; reduce heat to low. Boil gently 30 to 35 minutes or until potatoes are tender; cool slightly. Cut into cubes (about 6 cups).

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

Cover and refrigerate any remaining salad.