Potato salad

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) Grated carrots 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)