Red Potato Salad

• 3 pound red skinned potatoes unpeeled
• 4 large eggs
• 1 1/2 cup mayonnaise, light or eggless, fat-free
• 2 tablespoons milk low-fat or non-fat
• 2 tablespoons white vinegar distilled
• 1/2 cup scallions, spring or green onions sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper ground
• 1 cup celery sliced

1. Bring a large pot of salted water to a boil.
2. Add red potatoes, and cook until tender but still firm, about 15 minutes.
3. Drain, cool and chop into 1 inch cubes.
4. Place in a medium bowl.
5. Place eggs in a medium saucepan, and cover with cold water.
6. Bring water to a boil, and immediately remove from heat.
7. Cover, and let eggs stand in hot water for 10 to 12 minutes.
8. Remove from hot water, cool, peel and dice.
9. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper.
10. Pour the mixture over the potatoes, and mix together with the eggs and celery.
11. Cover, and chill in the refrigerator approximately 2 hours before serving.

red skinned potatoes, eggs, mayonnaise, milk, white vinegar, scallions, salt, black pepper, celery

Taken from recipeland.com/recipe/v/red-potato-salad-48359 (may not work)