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Picnic Potato Salad


3 pounds medium-size red-skinned potatoes (about 12)
1/4 cup white vinegar
1 tablespoon olive oil
2 teaspoons spicy brown mustard
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1/2 cup mayonnaise
1/3 cup whole milk
2 small celery stalks, thinly sliced
2 green onions, minced


Scrub potatoes and cut into 1-inch chunks. Place potatoes in a large pot with enough water to cover. Heat to boiling over high heat. Reduce heat to low; cover and simmer for 8 to 10 minutes, until potatoes are fork-tender.

In a large bowl whisk vinegar, oil, mustard, salt and pepper together.

Drain potatoes and add to bowl with vinigar and seasonings. Stir gently until potatoes are evenly coated and vinigar is absorbed. Cool for 15 minutes.

In small bowl, whisk, mayonnaise and milk until smooth. Add mayonnaise mixture, celery and green onions to potatoes. Gently stir until mixed. Chill well before serving.

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