Potato Salad

Yields:	8 servings
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2	pounds	new potatoes	small
1/2	pound	mushrooms
3	each	scallions, spring or green onions
3	each	celery stalk	celery stalks
3	tablespoons	vinegar
2	large	eggs	hard-cooked
2	tablespoons	dijon mustard
1/4	cup	mayonnaise
1	x	salt	and black pepper

Cover potatoes in pan with cold water and bring to boil over high heat.

Cook until potatoes are tender.

Meanwhile, thinly slice mushrooms, onions and celery and combine in mixing bowl.

When potatoes are tender, drain and halve or quarter potatoes, depending on size and add to bowl.

Sprinkle with vinegar.

Cover and refrigerate.

When cool, chop eggs and add to bowl.

Add mustard and mayonnaise, and season to taste with salt and pepper, mixing everything together gently.

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Very easy to make. Just tried the basic dough. Going to make it a second time today. Especially easy for beginners.