Yield: 10 Servings
|7 eaches||Russet potatoes|
|⅓ cup||Cider vinegar|
|2 eaches||Hard-cooked eggs, sliced *|
|1 x||Kosher salt to taste|
* Hard-cooked sliced eggs are optional.
Cook potatoes in their skin until tender but still firm. Peel potatoes while hot and cut into chunks; mix in vinegar. Add mayonnaise, sugar and eggs and celery, if desired. Season with salt to taste.
Printed in the July 2, 1992 issue of the Los Angeles Daily News.