6 pounds unpeeled red-skin potatoes, boiled to barely tender 2 small to medium onions, grated 2/3 cup cider vinegar 1 heaping tablespoon dark mustard 1 teaspoon sugar 1/2 teaspoon celery seed Salt and freshly ground black pepper to taste 2 large stalks celery, cut into small dice 2 hard-cooked eggs, diced About 1 cup mayonnaise
Peel the potatoes while warm. Cut them into 1-inch dice into a large bowl. Gently fold in the onion, vinegar, mustard, sugar, celery seed and salt and pepper. Let stand 30 minutes.
Fold in the celery, eggs and enough mayonnaise to cloak the potatoes. Chill and keep cold until serving. Serves 8.
Per serving: 433 calories; 24 g fat (4 g saturated fat; 50 percent calories from fat); 47 g carbohydrates; 69 mg cholesterol; 288 mg sodium; 9 g protein; 6 g fiber.
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