6 med. size potatoes
1/4 c. oil
1/8 c. cider vinegar
1 onion, chopped
2 1/2 tsp. salt
1/4 tsp. pepper
3/4 c. mayo
1/4 c. light cream
3 hard boiled eggs, peeled
1 c. sliced celery
Carrots, grated

Cook potatoes about 30 minutes in boiling, salted water. Combine oil, vinegar, onion, salt and pepper. Mix thoroughly and pour over peeled and cut up potatoes and toss until blended. Cover and chill at least 3 hours. Just before serving stir in mayo with light cream mixed in. Pour over potatoes and toss. Add diced eggs and celery. Toss again. Serve in a bowl lined with lettuce.