6mediumsize Yukons or 3 large Russet potatoes (about 3 lbs. total) cut into large chunks
3Tbspred or white vinegar
2stalkscelerydiced
1/4yellow onionfinely diced
4-5hard boiled eggspeeled and chopped
1/4cupsweet picklesfinely diced (optional)
1 -1 1/2cupmayonnaise (depending on how cream you like it)
1tspbon appetit seasoning
1tspsalt
1/2tspground black pepper
1/4tsppaprika
Instructions
Bring a large pot of water to a boil. Place the potatoes in the pot and cover. Simmer for 15-20 minutes or until the potatoes are fork-tender. Drain and rinse under cold water until the potatoes are cool. Cut the potatoes into ½" chunks, peeling the skin off as you go (although if you like, you can keep the skin on).
Place the potatoes in a large bowl. Pour in the vinegar, then add in the celery, onion, boiled egg, pickles (if desired), mayo, and seasonings. Using a spatula, stir the mixture until evenly coated. Cover and place in the refrigerator to chill, for about 1 hour.
Notes
-This salad lasts in the refrigerator for up to 3 days