2 lb. boiled potatoes, peeled
1/4 c. wine vinegar
2 tbsp. olive oil
1/2 tsp. salt
1/8 tsp. ground black pepper
1/2 c. thinly sliced purple onions
1/2 c. celery strips, 1 inch long, 1/4 inch wide
1 med. cucumber, peeled, seeded and sliced
1 c. Hellmann's mayonnaise, plus more, if needed
3 tbsp. prepared Dijon-style mustard
8 hard-cooked eggs, peeled and quartered
3 tbsp. chopped black olives

Roughly slice potatoes and sprinkle with vinegar, olive oil, salt and pepper. Add the onions, celery, cucumbers, mayonnaise and mustard. Toss gently to combine. Add quartered eggs and olives and toss again. Cover and refrigerate overnight. Before serving, toss again. Correct seasoning and add more mayonnaise, if needed. Serves 10.