Potato Salad
2-1/2 pounds red skinned potatoes, cut in large bite size pieces, skins left on (or peel if desired or using regular potatoes)
juice of 1 lemon
2 T oil
1/2 tsp salt
Bring potato cubes to a boil, cook about 5 minutes, or just until tender, but not mushy. Drain, toss with lemon juice, oil, and salt while still hot. Cool.
1 cup celery, chopped
1/2 cup onion, chopped
3 hard cooked eggs, chopped
Add to potatoes.
1 cup mayo
3 T prepared mustard
2 T cider vinegar
1 tsp celery salt
opt: pepper, dill, parsley
Combine dressing ingredients, toss with salad.
Optional - stir in chopped apples and/or sliced radishes.