- 5 lbs medium white or baking potatoes
- 6 stalks celery, thinly sliced
- 3 medium green peppers, chopped
- 1 cup chopped onion
- 2 1/4 cups mayonnaise
- 2 tablespoons cider vinegar
- 2 teaspoons Dijon Style mustard or prepared mustard
- salt and pepper to taste
- 6 hard boiled cooked eggs coursely chopped
- 1 tall jar of green olives, sliced
- In a covered saucepan cook potatoes in boiling water for 20 to 25 minutes or till just tender. Peel and cube potatoes
- In a very large bowl, combine vegetables.
- Mix sauce ingredients together well and add little by little to vegetables
- Add sliced olives
- Refrigerate for a few hours before serving.
