Creamy Potato Salad Recipe

11/2 pounds round red or white potatoes (about 6 medium), peeled

11/2 cups mayonnaise or salad dressing

1 tablespoon white or cider vinegar

1 tablespoon yellow mustard

1 teaspoon salt

1/4 teaspoon pepper

2 medium stalks celery, chopped (1 cup)

1 medium onion, chopped ( 1/2 cup)

4 hard-cooked eggs, chopped

Paprika, if desired

Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.

Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.

Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.