Potato Salad

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1 pound russet baking potatoes, scrubbed well and dried

1 tablespoon rice vinegar or white balsamic vinegar

½ cup thinly sliced celery

¼ cup chopped onion (may use white, red or green)

½ cup low fat mayonnaise

¼ cup low fat sour cream

½ tablespoon Dijon-style mustard

1 teaspoon dill weed or tarragon (dry, double if using fresh)

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

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