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1
Boil potatoes whole with skins on for 20 - 30 minutes in a large pot until potatoes are fork tender.
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2
Set potatoes aside to cool.
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3
While the potatoes are cooling, carefully put eggs in the same pot of hot water and boil them until hard boiled (about 10 minutes).
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4
Take eggs out of hot water and put in ice water to cool - this is an important step to loosen the shells and get a nice yellow color on the yolks.
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5
When eggs are cool, remove shells from eggs.
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6
When potatoes are cool, using a butter knife, scape off the skins of the red potatoes.
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7
Cover the eggs and the potatoes and place them in the refrigerator.
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8
(Note: It's important that the potatoes and eggs are completely chilled before continuing - I frequently prepare the potatoes and eggs the day before).
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9
In a large bowl, combine mayonnaise, vinegar, mustard, salt and pepper and blend well.
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10
Chop up onion, pepper, celery, (pickle -finely chopped) and put these with the mayonnaise mixture; stir well.
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11
Cube the potatoes and coarsely chop the eggs and toss with the rest of the mayonnaise mixture.
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12
Put potato salad in the refrigerator for at least an hour for the mixture to chill further and the flavors to combine.
