Blue Ribbon Potato Onion Salad
|Potatoes||2 Pound, cooked and peeled|
|Cider vinegar||2 1⁄2 Tablespoon|
|Salad oil||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Hard cooked eggs||3 , chopped|
|Diced celery||1 Cup (16 tbs)|
|Onion sour cream dressing||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Cut potatoes into 1/2 inch cubes and put into a bowl.
Toss with a mixture of vinegar, oil, and salt.
Add eggs, celery, and dressing; toss until mixed.
Cover and chill thoroughly.
Turn salad into a chilled salad bowl.