6 medium potatoes, peeled (about 2 lbs/1 kg)
1 1/2 cups (375 mL) mayonnaise or salad dressing
1 tbsp (15 mL) white or cider vinegar
1 tbsp (15 mL) yellow mustard
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1 medium onion, chopped (1/2 cup/125 mL)
2 medium celery stalks, chopped (1 cup/250 mL)
4 hard-cooked eggs, chopped
COOKING GLUTEN FREE?: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Special Touch: Stir a tablespoon or two of pesto into the dressing for an extra flavour hit.
Success : Put each potato in a bowl of cold water as you peel them. That way, the peeled potatoes will not turn brown while you are peeling the remainder.