Confetti Potato Salad

Ingredients
1.5 pounds petite potatoes (I used purple, red and yukon gold mix)
1 T. apple cider vinegar
2 T. olive oil
Salt & Pepper
2 cloves garlic, roughly chopped
1/2 c. diced red bell pepper
1 rib celery, chopped
3 green onions, with green, chopped
2 hard-boiled eggs, diced
1/4 c. Hellman's Mayonnaise (start with 2 Tbsp. and add more if necessary)

Hard-boil 2 eggs ahead and cool them.

Wash potatoes and boil until fork tender. Drain potatoes and let rest about a minute and then slice in half or in quarters and place in a serving bowl. Immediately add the vinegar, olive oil, salt, pepper and garlic and gently stir to cover all the potatoes. The idea is to let the potatoes soak up the oil and vinegar mixture, adding more flavor to the potatoes.

Meanwhile, chop all your vegetables and the eggs. Add to the potato-garlic mixture and gently stir. Finish with just enough mayonnaise to coat the potatoes and vegetables, but not heavily. Adjust seasoning to taste.Serve warm. Leftovers taste great cold too! :)

Served with Italian beef and french-cut green beans.