Old Fashioned Potato And Egg Salad

• medium potatoes, quartered↗8
• white wine vinegar↗1⁄4 cup
• olive oil↗1⁄4 cup
• salt↗
• fresh black pepper↗
• diced celery1 1⁄2 cups
• finely chopped green pepper1⁄4 cup
• chopped red onion2⁄3 cup
• mayonnaise (low fat is fine)↗1⁄2 cup
• Dijon mustard↗3 tablespoons
• hard-boiled eggs, peeled and chopped8
• chopped fresh parsley1⁄3 cup
• radishes, sliced thinly↗3 -4
• paprika↗

Step-by-step instructions

1. 1

   Cook peeled potatoes until tender firm, about 20 minutes.

2. 2

   Drain and dice potatoes- season with oil and vinegar while still warm.

3. 3

   Season to taste with salt and pepper.

4. 4

   Add vegetables.

5. 5

   Mix mustard with mayonnaise and blend with potato mixture.

6. 6

   Add eggs and parsley and toss again.

7. 7

   Taste and adjust seasoning, adding more mayonnaise if needed.

8. 8

   Garnish with radish slices and paprika.

9. 9

   Cool,cover and refrigerate overnight.