"Milk And Egg Free" Potato Salad - cooking recipe

Ingredients

2 1/2 lb. potatoes
3 Tbsp. white vinegar
1 Tbsp. prepared mustard
1/4 tsp. pepper
3 Tbsp. bacon chips
1/2 c. salad oil
3 Tbsp. chopped onion
1 tsp. salt
1/2 tsp. celery seed
1 (14 oz.) jar pimentos (whole pods), drained and cut into pieces

Preparation

Wash potatoes; heat 1-inch salted water (1 1/2 teaspoons salt to cup of water).
Add unpared potatoes.
Cover tightly; heat to boiling and cook 30 to 35 minutes.
Drain, cool and peel.
Cut potatoes into slices.
Combine oil, onion, vinegar, mustard, salt and pepper.
Pour over potatoes; toss gently.
Cover; refrigerate at least 2 hours.
Just before serving, add bacon chips and celery seed.
Toss until potatoes are well coated.
Can also garnish with bacon chips and pimentos.