French Onion Potato Salad

2 1/2 cups potatoes, cubed and cooked
2 tablespoons cider vinegar
1 cup celery, diced
1 cup French onion dip
1 teaspoon granulated sugar
2 teaspoons salt
1 small onion, chopped
2 to 3 eggs, hard boiled

Sprinkle warm potatoes with salt, sugar and vinegar. Toss lightly. Add onion, celery and eggs (mashed or sliced, your preference). Carefully blend in onion dip. Chill several hours or overnight for flavors to blend.

Sprinkle with paprika. Serve cold.

Yield: 8 servings