Potato Salad - cooking recipe

Ingredients

4 to 5 c. potatoes
1/4 c. salad oil
2 Tbsp. cider vinegar
3 Tbsp. chopped onion
3 hard-boiled eggs, chopped
1 to 2 Tbsp. mustard
3 to 4 Tbsp. Miracle Whip Free

Preparation

Cook potatoes whole with skins on until tender.
Remove skins as soon as possible and cube.
While still warm, beat the oil and vinegar together; pour over potatoes.
Stir gently.
Cover and refrigerate for 2 to 3 hours.
Add remaining ingredients.
Mix well and refrigerate an hour or so longer to let flavors combine.