Potato Salad

6 medium potatoes (2 lbs)
1 1/2 cups mayonnaise
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium celery stalks (1 cup)
1 medium onion chopped (1/2 cup)
4 hard cooked eggs chopped (see below for cooking instructions)
paprika

Peel and cut potatoes into cubes, and place in 3-quart saucepan add enough water to just cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 minutes or until potatoes are tender (check after 20 min.); drain. Let stand to cool.

While the potatoes cook I put the eggs in a saucepan and cover with water an inch above the eggs. Heat to boiling and then remove from heat. Cover and let stand 18 minutes and then immediately cool briefly in cold water to prevent further cooking. If shell is hard to peel, hold egg under cold water while peeling.

Mix mayonnaise, vinegar, mustard, salt and pepper in large bowl. Add potatoes, celery and onion and toss to mix. Stir in eggs. Cover and refrigerate at least 4 hours to blend flavors and chill. Sprinkle with paprika before serving.