Ingredients:

3 pounds small Red Potatoes
2 large Celery Stalks, thinly sliced
3/4 cup Mayonnaise
1/2 cup Milk
2 tablespoons White Vinegar
2 tablespoons purple onion, minced
2 teaspoons Salt
1 teaspoon Granulated Sugar
1/4 teaspoon Fresh Ground Black Pepper


Preparation:

Place whole unpeeled potatoes in a large saucepan or Dutch oven. Cover with water. Cover pan and bring to a boil. Simmer for 25 to 30 minutes, or until potatoes can be pierced easily with a fork. Drain and let cool until easy to handle.

Cut unpeeled potatoes into halves or quarters, depending on size of potatoes. Chunks should be no larger than 1 inch.

In a large bowl, combine potatoes with celery and remaining ingredients. Toss to blend. Cover and refrigerate