Sunshine Potato Salad - Cooking by the Book

Ingredients

• 6 waxy potatoes (about 3 pounds)
• ½ cup extra-virgin olive oil
• ¼ cup apple cider vinegar
• 1 tablespoon water
• 2 teaspoons salt
• ½ teaspoon coarsely ground black pepper
• ⅓ cup diced red peppers
• ⅓ cup diced green or yellow peppers
• 1 cup finely chopped celery
• 1½ cups finely chopped onions
• 3 large eggs, hard-boiled and coarsely chopped
• ⅓ cup coarsely chopped dill pickles
• ½ cup mayonnaise
• 1 tablespoon prepared yellow mustard