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All-American Potato Salad

2½ lbs. small boiling potatoes
3 T. cider vinegar, or to taste
5 hard-boiled large eggs
1/8 cup mayonnaise
2 T. Dijon mustard
½ cup chopped sweet onion
3 large celery ribs

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Boil potatoes. In a large saucepan cover potatoes with salted cold water by 1" and simmer, covered, until just tender, about 15-30 minutes, depending on size of potatoes. In a colander, drain potatoes and cool to warm. With a sharp knife peel warm potatoes and cut into 1/3" thick slices. In a bowl immediately toss potatoes with vinegar. In a bowl mash yolks and stir in mayonnaise, mustard, and onion. Chop whites and celery and gently toss together with potatoes, mayonnaise mixture, and salt and pepper to taste. Serve potato salad chilled or at room temperature. Yield: 6 Servings