8 medium new potatoes
1/4 cup lemon juice
1/4 cup vegetable oil
Salt
1/2 tsp ground pepper
2 celery stalks, chopped fine
4 hard-boiled eggs, coarsely chopped
1 to 1 1/4 cups mayonnaise
3 Tbl cider vinegar
2 Tbl dry mustard
3 Tbl sweet pickle relish
Boil the potatoes just until tender when pierced with a fork.
Drain, and as soon as you are able to handle them, peel and dice (we
enjoy our potato salad with the skin still on). Toss with the lemon
juice, oil and salt to taste. Let cool.
Add the pepper, celery and chopped eggs and toss gently.
Combine 1 cup mayonnaise with vinegar, mustard and relish; blend
well then toss over the potato salad, gently folding until
completely coated. Add more mayonnaise as necessary.
Based on your individual taste, add chopped onions, peppers,
radishes and/or parsley.