Jane's Potato Salad

This recipe came from my mother-in-law, Jane Fahey. She was an amazing woman. I admired her not only because she raised thirteen children (!), but also because she was smart, witty, and curious about the world. Jane wasn't a gourmet cook (how could you be with thirteen children?), but everyone looked forward to her amazing potato salad at family gatherings. It's so simple - a classic. Now we serve it here at Creative Cakes Bakery & Café. Every sandwich comes with a side of this amazingly simple and delicious potato salad! Yum!

Beth's mother-in-law, Jane

Ingredients:
4 lbs. potatoes, peeled and cut into 1" chunks
6 eggs
1 Tablespoon of white vinegar
1/2 onion, minced
3 large stalks of celery, chopped
1/2 cup yellow mustard
1 cup (more or less) mayonnaise
salt and pepper


Directions:
Put potatoes in a large pot of water, place the eggs on top of the potatoes. Make sure the water covers the eggs and potatoes. Bring the water to a boil, and reduce heat to low. Let the potatoes and the eggs cook for about 20 minutes. Test a chunk of potatoes with a fork. If the potatoes are done, the fork will insert easily. Before draining, add the white vinegar to the hot water and stir through. Pour the potatoes and eggs off into a large colander. Remove eggs from the potatoes and let cool in a bowl of cold water. Toss potatoes every few minutes so that they cool faster. Meanwhile, put the chopped onion and celery into a large bowl. Add the mayonnaise and mustard and mix together. Peel the eggs and chop into small pieces. Add this to the vegetable-dressing mixture. While the potatoes are still warm, add them to the bowl, and mix all the ingredients together. Add salt, pepper, and adjust mayonnaise or mustard - depending on taste. Refrigerate for at least a couple of hours and serve!