Creamy Potato Salad - cooking recipe

Ingredients

6 medium round red or white potatoes (2 lb.), peeled
1 Tbsp. white or cider vinegar
1 tsp. salt
2 medium stalks celery, chopped (1 c.)
4 hard-cooked eggs, chopped
1 1/2 c. mayonnaise or salad dressing
1 Tbsp. yellow mustard
1/4 tsp. pepper
8 medium green onions, chopped (1/2 c.)
paprika (if desired)

Preparation

Place potatoes in 3-quart saucepan.
Add enough water to just cover potatoes.
Cover and heat to boiling; reduce heat to low. Cook, covered, 30 to 35 minutes or until potatoes are tender; drain.
Cool slightly; cut potatoes into cubes.