8. Potato Salad

Bet you never think of this favorite picnic side dish until summer, but it makes a great way to use extra boiled eggs now.


5 pounds potatoes peeled
2-3 stalks celery, finely chopped
1 medium onion, chopped
1/4 c cider vinegar
1/4 c cilantro, stemmed and chopped
1 T Dijon mustard
salt and pepper to taste
1 c mayonnaise
6-8 hard boiled eggs
3-4 ripe tomatoes, cut in wedges
1-2 cucumbers, cut in slices

Cut peeled potatoes into cubes and cook in boiling water until tender -- do not overcook. Drain and cool slightly. In a large bowl, combine all ingredients except tomatoes, and cucumbers. Mix well to combine flavors. Arrange tomatoes and cucumbers on top. Cover and chill thoroughly before serving. Serves 12-14