Recipe of month

The Recipe of the Month 

Potato Salad


6 medium potatoes, about 2 pounds, cooked, cooled and cubed
2 Tablespoons white vinegar
2 large celery stocks, diced
1/2 cup onions finely diced
5 hard boiled eggs, peeled
1 1/2 cups mayonnaise
1 Tablespoon yellow mustard
1 teaspoon celery seed
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
paprika for garnish


Mix mayonnaise, vinegar, mustard, salt and pepper in a large bowl.
Add potatoes, celery and onion; toss.  Stir in eggs.  Sprinkle with paprika.  Cover and refrigerate at least 4 hours to blend flavors and chill.  Store covered in refrigerator.