Shirley's Potato Salad

• 4 lbs potatoes, peeled
• 1 cup sliced red onion
• 1 cup sliced celery
• ½ cup white wine vinegar 
• 2 cups mayo
• ½ cup olive oil
• 5 tablespoons dijon mustard
• 1 teaspoon salt
• 15 boiled eggs peeled and quartered
• 1/4 teaspoon black pepper

Boil potatoes about 20 min. Drain and roughly slice. Combine vinegar, oil, salt & pepper. Sprinkle over warm potatoes. Toss to coat. Add onion, celery and eggs. Combine mayo and dijon. Gently fold into potato mixture. Refrigerate. Yields 20 portions.