Recipe of month

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.