COVER POTATOES WITH WATER AND BOIL UNTIL TENDER BUT NOT MUSHY. DEPENDING ON TYPE AND SIZE COULD TAKE 20-30 MINUTES. TO TELL IF IT'S COOKED, POKE A KNIFE INTO A POTATO-IT SHOULD SLIDE RIGHT IN WITHOUT HITTING A HARD SPOT. DRAIN AND LET THE POTATES COOL JUST UNTIL YOU CAN HANDLE THEM.
PEEL POTATES AND CUT THEM INTO CUBES. MIX TOGETHER THE VINEGAR, WATER, SALT, AND PEPPER AND TOSS WITH THE POTATO CUBES. REFRIGERATE UNTIL COMPLETELY COOL.
ADD THE EGGS AND MAYONNAISE (MORE IF YOU LIKE) AND TOSS WELL. CHILL.
Originally Submitted
8/21/2009
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