Potato Salad
10 medium red potatoes
3 Tbsp. apple cider vinegar
1/2 a large bunch of celery, washed and chopped fine, including the leaves.
1 lg. onion, chopped fine
1 tsp. celery salt
1 tsp dill weed
1/2 tsp pepper(or to taste)
Lawry's seasoning salt to taste
1 1/2 cup mayonnaise, or until moistness you prefer (do not use miracle whip!)
1 1/2 tsp. mustard, or to taste
8-12 boiled eggs, mashed or finely chopped
2 small cans olives, or desired amount
Boil potatoes with skins on until tender. When still semi-warm peel and dice to size you want. Sprinkle with the apple cider vinegar. Add the onion, celery, celery salt, dill weed, pepper and seasoned salt. Chill over night in an air tight container. The next day add the mayonnaise and mustard. Then fold in eggs and olives. Sprinkle a little more dill on top.
*You can make it all in one day, but by leaving the potato, onion, celery and seasoning overnight will help enhance the flavors.
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