Red Potato Salad - cooking recipe

Ingredients

6 to 8 medium red Bliss potatoes
1 medium yellow onion
2 to 3 ribs celery
6 hard-cooked eggs
1/4 c. cider vinegar
1 1/2 tsp. salt
1 1/2 Tbsp. Morton Nature's Seasons
1/2 tsp. white pepper
3/4 to 1 c. mayonnaise
paprika (optional)
fresh parsley (optional)

Preparation

Wash and cut potatoes in 3/4-inch dices (leave skins on).
Boil potatoes gently in lightly salted water until cooked, but firm. Drain potatoes and place in a large mixing bowl.
Pour vinegar, salt, Nature's Seasons and pepper over potatoes and toss to coat. Let potatoes sit uncovered for at least an hour unless you wish to serve the salad warm.
Dice onion and celery and add to potatoes. Coarsely chop 5 of the eggs and add to mix.
Add mayonnaise and gently mix well.
Slice last egg and place around top of salad. Garnish by lightly sprinkling with paprika and a few parsley leaves.