TANGY POTATO SALAD

Ingredients

• 8 cups cubed peeled yellow or russet potatoes
• 1/2 cup malt vinegar
• 3/4 cup mayonnaise
• 1/4 tsp freshly ground pepper
• 1/8 tsp celery seed
• 1/2 cup thinly sliced green onions
• 4 hard-cooked large eggs, peeled and sliced
• Salt

Directions

1. Cook potatoes in boiling salted water until tender; drain. Transfer hot potatoes to a large bowl. Pour vinegar over potatoes and toss to coat. Cool to room temperature.
2. To prepare dressing, combine mayonnaise, pepper and celery seed until blended.
3. Add green onions and eggs to potatoes. Add dressing and stir gently to combine. Season to taste with salt.