2 ½ lbs. small boiling potatos (white, red or fingerling)
3 tbs rice wine vinegar
1 can Santa Barbara medium Black Olives, drained
1 can Santa Barbara Medium Green Olives, drained
¾ cup mayonnaise
2 tbs Dijon Mustard
½ cup sweet onion, chopped
½ cup green onion, chopped
Salt and pepper to choice

Rinse and cut potatoes into 1/3 inch thick cubes. Boil to al dente. Rinse with cold water. Ina bowl, toss potatoes with vinegar. Add chopped hard boiled eggs, celery and olives. Mix together with mayonnaise, mustard, salt and pepper. Chill in refrigerator for 2 hours. Suggested additions: dill pickle, relishor fresh chives. Enjoy!