Creamy Potato Salad

1. 1

   Hard-boil eggs.

2. 2

   In a large bowl whisk together vinegar, oil, salt, and pepper.

3. 3

   In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 25 to 30 minutes.

4. 4

   Drain potatoes in a colander.

5. 5

   While potatoes are still warm, peel and cut into 3/4-inch pieces.

6. 6

   Gently toss potatoes with dressing until combined well and let cool.

7. 7

   (Potatoes will absorb most of dressing.)

8. 8

   Finely chop onion and bell peppers and diagonally cut celery into thin slices.

9. 9

   Add vegetables to potatoes and toss well.

10. 10

    Chop hard-boiled eggs and add to potatoes with mayonnaise and salt and pepper to taste.

11. 11

    Gently stir salad until combined well.

12. 12

    Chill salad, covered, at least 8 hours and up to 2 days.

13. 13

    Serve salad chilled or at cool room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.