Potato Salad

Boil the potatoes just until tender when pierced with a fork. Drain and as soon as you can handle them, peel and dice.

Toss with the lemon juice, oil and salt to taste (the flavor is better when they have this preliminary dressing while very warm and the potatoes, thus coated, won't absorb as much mayonnaise later). Cool.

Add the pepper, celery and chopped eggs.

Blend 1 cup mayonnaise with vinegar, then toss over the potato salad, gently folding until all pieces are coated.

If the potatoes seem a little dry, add more mayonnaise.

Line a bowl or a platter with lettuce leaves and pile the potato salad in the middle.