Creamy Potato Salad
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2 large eggs
1/3 cup red-wine vinegar
1/3 cup corn oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
10 medium boiling potatoes (about 3 pounds)
1 medium onion
1/2 red bell pepper
1/2 green bell pepper
2 celery ribs
1/2 cup mayonnaise

Hard-boil eggs. In a large bowl whisk together vinegar, oil, salt,
and pepper. In a 5-quart kettle cover potatoes with salted cold water
by 2 inches and simmer until just tender, 25 to 30 minutes. Drain
potatoes in a colander. While potatoes are still warm, peel and cut
into 3/4-inch pieces. Gently toss potatoes with dressing until
combined well and let cool. (Potatoes will absorb most of dressing.)

Finely chop onion and bell peppers and diagonally cut celery into
thin slices. Add vegetables to potatoes and toss well. Chop
hard-boiled eggs and add to potatoes with mayonnaise and salt and
pepper to taste. Gently stir salad until combined well. Chill salad,
covered, at least 8 hours and up to 2 days. Serve salad chilled or
at cool room temperature.