This recipe was written for me by my friend, L Concetta Graves, and it is by far the best potato salad I've had. I usually double the recipe because it so good. Super quick and easy, and tasty to boot!
Place potatoes in 3qt saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25-30 min or until potatoes are tender; drain. Let stand until cool enough to handle.
Mix mayo, vinegar, mustard, salt and pepper in large mixing bowl.
Add potatoes, celery , onion, carrot and pepper; toss well. Cover and refrigerate at least 4 hrs to allow flavors to meld. Store in covered container in fridge.