6 good-size potatoes
2 onions, finely chopped
3 stalks celery, cleaned and finely chopped
1/4 c. vegetable oil
1/4 c. vinegar
Caraway seeds and pepper to taste

Clean potatoes and cut out eyes and dry bad spots; peeling is optional. Cut into 1 inch pieces or into eighths. Boil until tender in lightly salted water. Drain. Toss potatoes with remaining ingredients and serve warm.