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Salad

POTATO SALAD

3 pounds white Maine potatoes
2 ribs celery, chopped fine
1 small onion, chopped fine
1 large cucumber, peeled and chopped
1 tablespoon salt
1/2 teaspoon pepper
2 tablespoon white vinegar
1/2 cup mayonnaise

Wash and boil potatoes for 30 minutes. Drain, cool, and peel. Slice thin. Blend salt, vinegar, pepper with mayonnaise. Add chopped vegetables to mayonnaise mixture and blend with potatoes. Garnish with sliced hard-boiled eggs, shredded carrot, green pepper slices, and chopped parsley. Paprika for additional color sprinkled on ton is optional. Cover with waxed paper and refrigerate. Serves 8 to 10.