POTATO SALAD

2 ½ lbs. Red-Skinned Potatoes
1 medium Sweet Onion, chopped
1 stalk Celery, trimmed and chopped
5 hard boiled eggs, coarsely chopped
Salt and Freshly Ground Black Pepper
1 ½ TBL Balsamic Vinegar
¾ cup Mayonnaise
4 TBL finely chopped fresh Dill

Cook potatoes and cool slightly. Coarsely chop potatoes, leaving skins on.
In a large bowl, sprinkle vinegar over potatoes and toss lightly. Add onions, celery and eggs. Salt and pepper to taste, add dill and mix. Add mayonnaise and mix thoroughly.
Serve at room temperature or chill.
Serves 8 - 10