Egg Potato Salad

6-8 large potatoes pealed and diced

6 hard-boiled eggs: 4 chopped (2 sliced & set aside)

½  cup chopped onion

½ cup chopped celery

1 cup mayonnaise

1 tblsp cider or white vinegar (amount to taste, add more mayo if too tart)

1/4 tsp white pepper

1 tsp salt

1 tblsp mustard

½ tsp parsley

½ tsp oregano

In a large bowl combine onion, celery and potatoes.  Toss.  Combine remaining ingredients except sliced egg in a separate bowl and blend well.  Pour over potatoes and vegetables and blend well.  Garnish with sliced eggs and sprinkle with paprika for additional color.  Chill before serving.


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