Classic Potato Salad - cooking recipe

Ingredients

6 medium red potatoes
3 Tbsp. Crisco oil
2 Tbsp. cider vinegar
1 tsp. freeze dried chives
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/3 c. chopped celery
1/3 c. chopped onion
2 hard-cooked eggs, chopped
2 Tbsp. snipped parsley
1/4 c. mayonnaise
2 tsp. prepared mustard

Preparation

Cook potatoes until tender.
Drain.
Cool slightly.
Peel and slice potatoes.
Place in medium serving bowl.
Combine Crisco oil, vinegar, chives, sugar, salt and pepper in small bowl.
Stir until blended.
Pour over potatoes.
Cover.
Refrigerate about 2 hours.
Add celery, onion, eggs and parsley.
Mix well.
Combine mayonnaise and mustard in small bowl.
Stir into potato mixture. Cover.
Refrigerate at least 2 hours.