1 c. mayonnaise
1 c. minced onion
3 tbsp. white vinegar
2 tsp. salt
1/4 tsp. pepper
2 hard-cooked eggs, chopped
3 lb. potatoes, cooked, peeled and cubed (about 6 c.)
2 c. sliced celery

In large bowl, stir together mayonnaise, onion, vinegar, salt, pepper and eggs. Add potatoes and celery. Toss to coat well. Cover. Refrigerate for at least 4 hours. If desired, sprinkle with paprika.

Makes about 8 cups.