Here's one for you:
Rose's German Potato Salad
2 lbs. waxy potatoes, boiled in their jackets and cooled
1/2 med yellow onion, sliced in fine wedges and separated
2 stalks of celery with leaves, diced small
2-3 Tbsp salad oil
2 Tbsp apple cider vinegar
1 Tbsp water
Salt and Pepper to taste
Carefully peel potatoes after they have cooled and slice into 3/16"
(3-4 mm) slices. Add the oil, onion, celery and water and carefully stir
mixture. Sprinkle vinegar over salad and add salt and pepper. Be somewhat
generous with the salt and pepper, carefully mix in and taste for vinegar
and seasoning; adjust if necessary. Let set for about 1 hour before eating.