Janet's Potato Salad


6-7 Maine potatoes

1 1/2 thinly sliced onions.

1/2 cup vinegrette

3-4 hard boiled eggs

2-3 stocks of celery (diced)

1/2 cup mayonnaise

1/2 cup mustard



Day 1:

1. Boil potatoes and cut into cubes.

2. Combine onions, dressing, and potatoes (while they are still hot).

3. Refrigerate over night.

Day 2:

4. Combine eggs (sliced), celery, mayonnaise, mustard with potato mixture.

5. Season to taste. Serve chilled.

Alternatives: try adding either hot peppers or a generous portion of most any fresh herbs.
Great dish for a Down East picnic. Serve with boiled lobster.