A very unusual and delicious potato salad. Elevates potato salad to a new plane.

7	medium red potatoes (3 pounds)
1	lrg	Sweet onion (Walla Walla, Vidalia, or Maui onion)
1	cup	Celery, finely chopped
1	lrg	Golden Delicious apple, unpeeled, cored, and diced
12		pimiento-stuffed green olives, sliced
1/3	cup	Chopped sweet pickles
1 1/2	cups	Mayonnaise
1	tsp	Dijon mustard
2	Tbsp	Cider vinegar
1	tsp	Steak sauce or soy sauce
		Salt and pepper to taste

• Boil potatoes with skins on just until barely done or tender when pierced with a fork; drain and cool slightly.
• As soon as you can handle them, peel and cut into chunks; place into a large bowl.
• Cut onion into quarters and slice thin; add to potatoes along with celery, apple, green olives, and sweet pickles.
• In a small bowl, combine mayonnaise, Dijon mustard, cider vinegar, and steak sauce or soy sauce. Spoon over potato mixture; mix gently. Season with salt and pepper.
• Cover and refrigerate at least 2 hours or overnight before serving.