2 lb new potatoes
1/2 lb mushrooms
3 green onions
3 stalks celery
3 TB vinegar
2 hard-boiled eggs
2 TB Dijon mustard
1/4 c mayonnaise
: Salt, pepper
Cover potatoes in pan with cold water and bring to
boil over high heat. Cook until potatoes are tender.
Meanwhile, thinly slice mushrooms, onions and celery
and combine in mixing bowl. When potatoes are tender,
drain and
halve or quarter potatoes, depending on size and add
to bowl. Sprinkle with vinegar. Cover and refrigerate.
When cool, chop eggs and add to bowl.
Add mustard and mayonnaise, and season to taste with
salt and pepper, mixing everything together gently.
