Ingredients

Serves 8 to 10

　　2 large eggs

　　1/3 cup red-wine vinegar

　　1/3 cup corn oil

　　1 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　10 medium boiling potatoes (about 3 pounds)

　　1 medium onion

　　1/2 red bell pepper

　　1/2 green bell pepper

　　2 celery ribs

　　1/2 cup mayonnaise

　　

Step 1

Hard-boil eggs. In a large bowl whisk together vinegar, oil, salt, and pepper. In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 25 to 30 minutes. Drain potatoes in a colander. While potatoes are still warm, peel and cut into 3/4-inch pieces. Gently toss potatoes with dressing until combined well and let cool. (Potatoes will absorb most of dressing.)

　　

Step 2

Finely chop onion and bell peppers and diagonally cut celery into thin slices. Add vegetables to potatoes and toss well. Chop hard-boiled eggs and add to potatoes with mayonnaise and salt and pepper to taste. Gently stir salad until combined well. Chill salad, covered, at least 8 hours and up to 2 days. Serve salad chilled or at cool room temperature.