Creamy Potato Salad - Gina Dale

2 lbs Red Potatoes, unpeeled and quartered
1 1/2 cups Salad Dressing or 12-13 oz of Miracle Whip
        (do not substitute mayo)
1 Tablespoon White Vinegar
2 Tablespoon prepared Mustard
2 teaspoon Salt
1 teaspoon Pepper
1 cup chopped Celery
1/2 cup chopped Red Onion
4 hard boiled Eggs, peeled and diced

Scrub potatoes. Place them in large saucepan; add water to half the depth of potatoes. Bring to a boil, reduce heat and simmer until potatoes can be easily pierced with a fork, about 15 minutes. Remove from heat, drain and cool.

In a large bowl, thoroughly mix salad dressing, vinegar, mustard, slat and pepper.

Dice potatoes and place in bowl with salad dressing. Add celery, onion and eggs.

Stir with large rubber scrapper until mixed.

Cover
tightly and refrigerate.