New Red Potato Salad

With summer here and the 4th of July around the corner my mind is definitely on picnics with potato salad! In search of the perfect potato salad I must say I believe this is my fav. so far. I am not a fan of the traditional southern potato salad because of the mayo. This recipe has just enough vinegar in it to keep my mind off of the mayo and on to the second helping!! The longer you can refrigerate it the better, over night is best. This is a great day before recipe, give yourself time to allow the potatoes to cool before dicing. Hope you enjoy!

3 lbs. unpeeled red potatoes
4 eggs
1 1/2 c. mayonnaise
2 Tablespoons distilled white vinegar
1/2 c. sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 c. celery, chopped
2 Tablespoons milk

Bring a large pot of salted water to a boil. Add red potatoes, cook until tender but still firm, about 15-2o minutes (be careful to not over cook). Drain, cool and chop into 1 inch cubes. Place in medium bowl, set aside.
Place eggs in a medium sauce pan, cover with cold water. Bring water to a boil, immediately remove from heat. Cover and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and dice.
In a small bowl whisk together mayo, milk, vinegar, green onions, salt and pepper. Pour mixture over the potatoes and mix together with the eggs and celery. Cover and chill in the refrigerator a minimum of 2 hours before serving.
Yields appox. 12 servings