Ingredients

• 4 large russet potatoes peeled, and thickly sliced
• Salt
• 1 tablespoon red wine vinegar
• 1 tablespoon dijon style mustard
• 6 tablespoons extra virgin olive oil
• Black pepper
• 1 cup mayonnaise
• 3 ribs celery thinly sliced
• 1 med onion finely chopped
• 4 hard boiled eggs sliced

Directions

1. Put potatoes in med pot and cover with cold water. Add generous pinch salt, then bring to boil over med-high heat. Reduce heat to med-low and gently boil until potatoes are just soft when pierced with the tip of knife, 10-15 min. Drain.

2. Meanwhile, whisk vinegar and mustard together in small bowl. Continue whisking as you drizzle in the oil. Season to taste with salt and pepper. Set vinaigrette aside.

3. Arrange one-quarter of warm potatoes in bottom of serving bowl; drizzle with 2 TBS vinaigrette, then spread with 1/4 cup mayo. Layer about one-third of the celery, onions, and eggs and season to taste with salt and pepper. Continue layering, ending with potatoes drizzled with remaining vinaigrette, then covered with 1/4 cup mayonnaise. Garish with remaining egg and snipped chives, if you like.

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