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Red Potato Salad
Nb persons: 0
Yield: 6 to 8
Preparation time:
Total time:
Source:
| 3 pounds | small red potatoes |
| 2 large ribs | celery, thinly sliced |
| 1 cup | mayonnaise, or to taste |
| 1/2 cup | milk |
| 2 tablespoons | white vinegar |
| 2 tablespoons | minced purple onion or sweet onion |
| 2 teaspoons | salt |
| 1 teaspoon | granulated sugar |
| 1/4 teaspoon | coarsely ground black pepper |
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 until serving time.
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