Potato Salad

This potato salad gets an extra kick from dijon mustard. If you don't want the spice in the salad, stick with mayo.

Ingredients
6-7 small russett potatoes cut into cubes
2 celery ribs, chopped
1 garlic clove, minced
2 boiled eggs, chopped
1/2 white onion, chopped
1/4 cup dijon mustard
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1/2 tsp. black pepper
water

Instructions

Bring the potatoes to a boil in a pot. Simmer covered for 10 minutes. Bring the eggs to a boil in another pot, cover, turn off heat, and let the eggs sit in the covered pot for 15 minutes. Drain the potatoes and place in a large bowl, add the vinegar, and combine gently without breaking up the potatoes. In a separate mixing bowl, combine the mustard, mayo, onion, garlic, and pepper. Add the boiled egg to the mixture and then slowly mix into the potatoes. If you have some fresh basil on hand, chop it up and top the salad with the basil.