ORIGINAL RECIPE: Best potato salad

Microwave or boil 4 medium baking potatoes 10 min at high power or until just done. Chop warm potatoes into bite-size pieces.
In a 2-quart nonreactive mixing bowl, toss potatoes with 3 T apple cider vinegar, 1/2 t sugar, 1/4 t salt, freshly ground pepper to taste. Let sit for at least 10 minutes to absorb flavors and cool to room temperature.

Meanwhile, chop any or all of the following into bite-size pieces:

1/4 medium onion
Two 4-inch dill pickles (can substitute a few heaping tablespoons of pickle relish or sweet pickles, to taste)
1/2 small apple (red is best for color)
handful pitted black or green olives (sliced canned olives work just fine here)
3 hard-boiled eggs (optional)

Add to cooled potatoes. Add any or all of the following:

1/2 t dill
3 T chopped parsley
1/2 t sweet paprika

Fold in 1/2 c mayonnaise (fresh vegenaise is best) and 1 T mustard. Eat immediately or chill for several hours before serving.

Serves 6-8 as a side dish.