2 1/2 lbs. red potatoes
1/3 c. chopped white or green onions, or a combination of both
1/2 c. chopped celery
4 hard-boiled eggs, divided into whites and yolks
1/4 c. vinegar
1/3 c. vegetable oil
Black and cayenne pepper to taste
1/2 to 3/4 c. good-quality mayonnaise
1 tsp. prepared yellow mustard
Celery seed to taste
Chopped stuffed olives for garnish

Wash potatoes and boil in the skins until tender. Cool. Peel and cube. Add onion, celery and chopped whites of eggs. Blend vinegar, oil, black and cayenne peppers, and toss gently with potato mixture, making sure all ingredients are coated with the dressing. Chill.

Cream egg yolks with the mayonnaise and mustard. Add celery seed. Toss with potato mixture and chill until serving time. Garnish with olives. Makes 12 servings.