Andrea's Potato Salad

2 LBS. YUKON GOLD POTATOES (FACING WEST FARM – ST. MATT FARMER’S MARKET)

2 WHITE ONIONS (WILD CARROT FARMS - ST. MATT FARMER’S MARKET)

3 PURPLE PEPPERS (WILD CARROT FARMS - ST. MATT FARMER’S MARKET)

8 FARM FRESH EGGS (ST. MATT FARMER’S MARKET)

2 CUPS MAYONNAISE

4 TABLESPOONS APPLE CIDER VINEGER

2 TABLESPOONS YELLO MUSTARD

2 TABLESPOONS CAYENNE PEPPER

1 TEASPOON BLACK PEPPER

CLEAN POTAOES, COVER WITH WATER IN A STOCK POT. BRING TO A BOIL THEN COVER AND COOK ON MEDIUM HIGH UNTIL TENDER. COOL IN REFRIGERATOR, COVER EGGS WITH WATER IN A SAUCE PAN THEN COVER AND BRING TO A BOIL. REMOVE EGGS FROM HEAT AND LET STAND FOR 15 MINUTES. COOL BOILED EGGS UNDER COOL RUNNING WATER. PEEL EGGS AND THEN CUT IN HALF TO REMOVE YOLKS. MASH YOKES WITH A FOLK IN A LARGE BOWL AND MIX WITH MAYONNAISE, APPLE CIDER VINEGAR, YELLOW MUSTARD, CAYENNE PEPPER AND BLACK PEPPER. ADD DICED ONIONS, PURPLE PEPPER AND DICED EGG WHITES. REMOVE POTATOES FROM THE REFRIGERATOR . CUT INTO CUBES AND MIX WITH THE REST OF THE SALAD. CHILL FOR SEVERAL HOURS BEFORE SERVING. BEST IF CHILLED OVERNIGHT.