1-1/2 lbs. potatoes
2 tablespoons cider vinegar
salt and pepper
2 tablespoons finely chopped oniion
2 hard-boiled eggs, peeled and chopped
2 stalks celery, finely chopped
1/4 cup mayo
1/4 cup sour cream or plain yogurt
1 tablespoon coarse-grain mustard
Put unpeeled, scrubbed potatoes in a pot. Bring to boil and cook just until tender, 15-20 minutes depending on size of potatoes. Cut them in chunks, place in bowl and sprinkle with vinegar, salt, pepper and a few pinches of sugar. Toss gently and allow to cool.
Add onions, eggs and celery.
Combine mayo, sour cream (or yogurt) and mustard and add to potatoes. Toss gently and refridgerate until chilled and ready to serve.
NOTE: I almost always double, and sometimes quadruple, this recipe based on the size of the crowd we're feeding.