Red Potato Salad

By Mr. Food; found on our local television station's website. The cilantro should give it a nice bite and I like the idea that it does not use sour cream because then it should keep in the refrigerator without getting watery. I think I will add some thinly sliced celery when I make it this weekend. Prep time includes 20 minutes for chilling potatoes.

• Ready In: 50 mins
• Serves: 16
• Yields: 8 cups

Ingredients

• 3  lbs  red potatoes, skins on, washed and cut into medium-sized chunks
• 1⁄2 small red onion, finely chopped
• 1⁄3 cup  seasoned original flavor rice vinegar
• 3  tablespoons olive oil
• 1  teaspoon salt
• 1⁄4 teaspoon black pepper
• 2  hard-cooked eggs, finely chopped
• 1⁄3 cup  packed cilantro leaf, chopped
• 1⁄4 cup mayonnaise

Directions

1. In a large pot of boiling water, cook potatoes 15 to 20 minutes, or until fork-tender; drain.
2. Meanwhile, in a large bowl, combine onion, vinegar, olive oil, salt, and pepper; mix well.
3. Add warm potatoes to vinegar mixture and toss gently to coat. Cover and chill 20 to 30 minutes.
4. Stir in eggs, cilantro, and mayonnaise; mix well.
5. Serve immediately or refrigerate until ready to serve.