Obaachan's Potato Salad
8-10 medium sized russet potatoes
2 medium carrots
1 TBS. white vinegar
2 eggs, boiled and cut into small cubes (through an egg slicer both ways)
1 tsp. salt (or to taste)
1 c. mayonnaise
2 tsp. prepared Coleman's English mustard
1/2 small yellow onion, minced, rinsed through hot water in a strainer, squeeze out excess water

Pepper, celery and pickles to taste

Put whole russet potatoes (skin on) and whole peeled carrot in cold water. Cap pot and bring to a boil. When carrots are soft (but not mushy) take them out of water (they will be ready before potatoes). Remove potatoes when done (soft to toothpick).

While potatoes are HOT, remove skin (mom says it needs to be done as soon as they come out of the pot, don't wait for them to cool! Use chopsticks to hold them up.) Cube potatoes and carrots. Sprinkle HOT potatoes and carrots with vinegar (or a little of dill pickle juice), salt and white pepper. Add diced celery, minced onion, egg and pickles. Add mayonnaise and prepared Coleman's English mustard. Chill 2 hours.