All-American Potato Salad

 6 Servings

        6    all-purpose potatoes --
  :          large
      3/4 c  mayonnaise
      1/3 c  cider vinegar
        1 TB sugar
      1/4 ts salt -- or to taste
      1/4 ts freshly ground black pepper
      1/2 ts celery seed
        3    stalks celery -- diced
        1    green pepper -- (medium
  :          size)
  :          seeded and diced
        1    onion -- (small) finely
  :          chopped, or 6 scallions,
  :          chopped

  1. Scrub the potatoes thoroughly; then boil them in their jackets
  until just tender. Do not overcook; the potatoes should pierce easily
  with a sharp knife but should not be too soft or mushy.

  2. While the potatoes are cooking, make the dressing: In a small bowl
  combine the mayonnaise, vinegar; sugar, salt, pepper, and celery seed.
  Whisk until smooth and completely blended.

  3. When the potatoes are done, drain and rinse them in cold water.
  Quickly peel off the skin. then cut the potatoes into small cubes.

  4. Combine the potato cubes and dressing; mix gently but thoroughly.

  5. Mix in the remaining chopped vegetables. Let the salad stand for
  an hour or two, then taste for salt and pepper. The salad can be
  served chilled or (as I prefer) at room temperature. Typos by Brenda