1 1/2 lb. new potatoes, scrubbed and cut into bite sized pieces
Vinaigrette
2 tbsp. olive oil
1 tbsp. white wine vinegar
2 tsp. fresh chopped basil or 1/2 tsp. dried basil, crumbled
1/4 tsp. fresh chopped thyme, or 1/4 tsp. dried thyme, crumbled
1/2 tsp. salt
Freshly ground black pepper, to taste
1 lg. celery rib, diced
1/4 c. diced onion
1 sm. green pepper, diced; optional
2 hard boiled eggs, diced
1/2 c. mayonnaise or whipped salad dressing
1 tsp. sugar, or to taste
Salt and freshly ground pepper, to taste

Steam or boil the potatoes just until tender. Drain and let cool slightly. Mix the vinaigrette ingredients together in a small bowl. Place the potatoes in a bowl and pour the vinaigrette over them.

Add the diced vegetables and toss gently. Add the eggs, mayonnaise, and sugar. Season the salad with salt and pepper and toss gently. Refrigerate for at least an hour before serving; adjust the seasonings just before serving. Yields 4-6 servings.