Marinated Potato Salad
2-1/2 lbs. potatoes (6 to 7 med.)
1/3 c. cider vinegar
1/4 c. oil
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
4 hard cooked eggs, chopped
1/3 c. onion, chopped
2 tbsp. minced parsley
1/2 c. mayonnaise
Cook washed, unpeeled potatoes in
boiling salted water until tender or
cook in pressure cooker. Meanwhile, in a
small bowl, beat together with a fork,
vinegar, oil, sugar, salt and pepper.
Set aside. When potatoes are tender,
drain and remove skins. Slice or cube
into large bowl, while potatoes are
still hot, add egg, onion, parsley and
toss lightly. Beat oil mixture again.
Pour over potatoes.
DO NOT TOSS. Let marinate at room
temperature for 1 hour. Add mayonnaise
and toss lightly.