Potato Salad, Basic Red Skinned

Cut and Cook 3 lb. red skinned potatoes in water, about 25 minutes or until tender.

Drain and while still hot, place on cookie sheet to cool. Drizzle 4-5 T. red wine vinegar. Sprinkle with salt, pepper and dried dill.

When cool, add:

6 chopped hard boiled eggs
1/2 bunch celery
1/2 red onion
1 cup mayonnaise
salt and pepper to taste