3 lbs. potatoes
1 can cream of mushroom soup
3/4 c. mayonnaise
2 tbsp. red wine vinegar
1/8 tsp. pepper
1 c. chopped celery
3/4 c. drained cooked peas
1/2 c. cucumber, radishes or olives
2 hard cooked eggs, chopped

1/4 c. green onions
1/2 c. diced zucchini

In 4 quart sauce pan, place potatoes; add water to cover. Over high heat, heat to boiling. Reduce heat to low; cover. Simmer for 20 to 30 minutes until fork tender; drain. Cool slightly, cut. In a large bowl, mix together soup, vinegar, and pepper and mix well. Add potatoes, celery, peas, and cucumber and eggs; toss gently to mix. Cover and refrigerate at for least 4 hours. Serves 8.