Chop celery, onion and eggs. Cover potatoes with salted cold water by 2 inches in a 3 quart saucepan and
simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and
cool slightly. While potatoes are
simmering, whisk together vinegar and salt in a large bowl until salt is dissolved. When potatoes are just
cool enough to handle,
peel and
cut into 1 inch pieces, adding to vinegar
mixture as cut, and toss gently with a rubber spatula to combine. Let
cool to room temperature, then add remaining ingredients and salt and pepper to taste and
stir gently to combine. Serve at room temperature or chilled. Makes 6 servings.
