Milk And Egg Free Potato Salad

• 2 1/2 lb. potatoes
• 3 Tbsp. white vinegar
• 1 Tbsp. prepared mustard
• 1/4 tsp. pepper
• 3 Tbsp. bacon chips
• 1/2 c. salad oil
• 3 Tbsp. chopped onion
• 1 tsp. salt
• 1/2 tsp. celery seed
• 1 (14 oz.) jar pimentos (whole pods), drained and cut into pieces

1. Wash potatoes; heat 1-inch salted water (1 1/2 teaspoons salt to cup of water).
2. Add unpared potatoes.
3. Cover tightly; heat to boiling and cook 30 to 35 minutes.
4. Drain, cool and peel.
5. Cut potatoes into slices.
6. Combine oil, onion, vinegar, mustard, salt and pepper.
7. Pour over potatoes; toss gently.
8. Cover; refrigerate at least 2 hours.
9. Just before serving, add bacon chips and celery seed.
10. Toss until potatoes are well coated.
11. Can also garnish with bacon chips and pimentos.

potatoes, white vinegar, mustard, pepper, bacon chips, salad oil, onion, salt, celery, pimentos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=907336 (may not work)