6 medium potatoes, peeled (2 pounds) about 4 cups
1 cup mayonnaise
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
2 Tbs. Snipped parsley (optional)
¼ cup radishes (optional)
1 Tbs. salt
¼ teaspoon pepper
2 celery stalks, chopped (1 cup)
1. Heat water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.
2. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Cover and refrigerate at least 4 hours until chilled. Check for salt---I add more.
Makes 8 servings
For macaroni salad, 4 cups cooked elbow macaroni ( ½ lb. Uncooked)