Swiss Potato Salad

5 med. potatoes
2 T. vinegar
1/2 tsp. salt
1/4 tsp. pepper
1 lb. Swiss cheese, cut in 1/4″ cubes
3 hard-boiled eggs, chopped
1 (16 oz.) can green beans, drained
3/4 c. chopped celery
1/3 c. chopped green onion
1/4 c. chopped green pepper
1 1/2 c. mayonnaise or salad dressing
2 T. vinegar
2 T. prepared mustard
1/2 tsp. salt

Cook potatoes in jackets; let cool slightly. Peel and cube warm potatoes (should have about 4 cups); toss with 2 tablespoons vinegar, 1/2 tsp salt, and pepper. Cool. Add cheese, eggs, beans, celery, onion, and green pepper. Combine mayonnaise, 2 tablespoons vinegar, mustard and 1 1/2 teaspoons salt. Gently stir into potato mixture. Cover and chill thoroughly. Makes 9 cups.