2 lbs white, yellow, or red potatoes (not Russets), sliced into medium chunks
Cider vinegar (up to 1/4 cup)
Sea Salt
1/4 cup finely diced shallot
two or three hard-boiled eggs, chopped
2 to 4 ounces firm tofu, diced small
3 stalks celery, diced medium-small
Black pepper
2 T Ojai "Lemonnaise Light"
1 T Sierra Nevada "Pale Ale mustard"
1 t Trader Joe's "21 Seasoning Salute" or 1/2 t "Bay Seasoning"
or your own herb combination
1 T EVOO
Fresh Ground Pepper

Boil potatoes, drain, and immediately add vinegar, salt, and shallot.
Let set 10 minutes (to let steam escape). Re-drain if necessary.

Add other ingredients and stir minimally to combine.

Refrigerate a minimum of four hours. I think it's best at about
8 to 12 hours refrigeration.

Note: if you're using Bay Seasoning, lessen the amount of salt,
and you can apply some of it in the first step to the potatoes.

Steve