Potato Salad - cooking recipe

Ingredients

2 1/2 lb. potatoes
1/4 c. white wine vinegar
1/4 c. olive oil
1/2 tsp. salt
fresh ground pepper
1/2 c. purple onion
1/2 c. celery
1 large cucumber, seeded, sliced and peeled
1 c. mayonnaise
2 Tbsp. Dijon mustard
6 hard-boiled eggs, quartered
1/2 c. fresh parsley

Preparation

Boil potatoes until tender, yet firm.
Slice and put in large mixing bowl.
While still hot, sprinkle with vinegar, oil, salt and pepper.
Add remaining ingredients except eggs and parsley.
Gently toss to combine.
Add eggs and parsley, toss again.
Correct seasonings, add more salt, pepper and mayonnaise if desired.
Chill overnight.