Classic Creamy Potato Salad

Normally I want to add things to potato salad recipes, but this one is a keeper. It really is the "classic" potato salad. For extra crunch feel free to add 1/2 cup of thinly sliced radishes, chopped cucumber, or chopped bell pepper. This recipe says it serves 10, but I don't think so. Recipe courtesy of Betty Crocker's Best-Loved Recipes.

• Ready In: 1 hr 5 mins
• Serves: 10

Ingredients

• 6  medium boiling potatoes (2 pounds)
• 1 1⁄2 cups mayonnaise or 1 1⁄2 cups  salad dressing
• 1  tablespoon vinegar
• 1  tablespoon mustard
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 2  stalks celery, chopped (medium)
• 1  medium onion, chopped (about 1/2 cup)
• 4  hard-cooked eggs, chopped

Directions

1. Heat 1 inch water (salted, if desired) to boiling.
2. Add potatoes. Cover and heat to boiling.
3. Reduce heat to low. Boil gently 30 to 35 minutes or until potatoes are tender. Cool slightly.
4. Cut into cubes (6 cups).
5. Mix mayonnaise, vinegar, mustard, salt, and pepper in large glass or plastic bowl.
6. Add potatoes, celery, and onion and toss.
7. Stir in eggs.
8. Cover and refrigerate at least 4 hours.
9. Cover and refrigerate any remaining salad.