6 med. potatoes
1/2 c. mayonnaise
1 1/4 tsp. salt
2 tsp. cider vinegar
2 tsp. minced onion
1 tsp. prepared mustard
3 eggs, boiled, peeled & cut up
1/8 tsp. black pepper
1/4 c. milk
2 lg. stalks celery, thinly sliced
Lettuce leaves

About 1 hour before serving time or early in the day cook the potatoes until tender, peel and cut into bite-size chunks (diced).

In a large bowl with rubber spatula, mix the mayonnaise, salt, vinegar, onion, mustard, pepper and 1/4 cup milk. Stir in potatoes and celery. Adding more milk if needed to get desired consistency. Serve potato salad immediately on lettuce leaves or cover and refrigerate to serve later. Makes 6 servings.