2         lbs. new potatoes
1/2      lb. mushrooms
3         green onions
3         stalks celery
3         tbsp. vinegar
2         hard-boiled eggs
2         tbsp. dijon mustard
1/4      C mayonnaise
           salt
           pepper

Cover potatoes in pan with cold water and bring to boil over high heat.
Cook until potatoes are tender. Meanwhile, thinly slice mushrooms,
onions and celery and combine in mixing bowl. When potatoes are tender,
drain and half or quarter potatoes, depending on size and add to bowl.
Sprinkle with vinegar. Cover and refrigerate. When cool, chop eggs and
add to bowl.

Add mustard, mayonnaise and season to taste with salt and pepper.
Mix everything together gently.