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Ingredients
3 Pounds medium red-skin potatoes; cut into 1" chunks
1/4 Cup distilled white vinegar
1 Tablespoon olive oil
2 Teaspoons spicy brown mustard
1 1/4 Teaspoons salt
1/4 Teaspoon coarsely ground black pepper
1/2 Cup mayonnaise
1/3 Cup whole milk
2 Small celery stalks, thinly sliced
2 Green onions, minced
Instructions
In 5 to 6 quart saucepot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are fork-tender.
Meanwhile, in large bowl mix vinegar, oil, mustard, salt and pepper with a wire whisk.
Drain potatoes. Add hot potatoes to bowl with vinaigrette; gently stir with rubber spatula until evenly coated and vinaigrette is absorbed. Cool 15 minutes.
In small bowl, with wire whisk, mix mayonnaise and milk until smooth. Add mayonnaise mixture, celery, and green onions to potatoes. Gently stir with rubber spatula until mixed. Serve warm or cover and refrigerate up to 1 day.