Connwally Potato Salad

• 4 pounds small red potatoes
• 5 eggs
• 1 1/2 c. mayonnaise
• 1 tbsp. apple cider vinegar
• 2 tbsp. course ground mustard
• 1 tbsp. milk
• 1 tbsp. sugar
• 4 tbsp. fresh dill (to taste)
• 1/3 tsp. salt
• 1/4 tsp. fresh ground pepper
• 1/2 c. diced spring onions
• 3 celery stalks, diced
• Paprika to garnish

1. Cook Potatoes and Eggs:
2. Bring a large pot of salted water to a boil. Add red potatoes. Cook about 20 minutes, or until tender but still firm (or your potatoe salad will be mushy)! Drain, cool and cut into bite-size pieces.
3. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.
4. Meanwhile, make dressing:
5. Stir together mayonnaise, apple cider vinegar, mustard, milk, sugar, salt, pepper and dill. Refigerate until ready to mix.
6. In a separate bowl, combine spring onions, eggs and celery.
7. Finally:
8. Pour the mixture over the potatoes, and gently mix together with the egg, celery, onion mixture.
9. Cover, and chill in the refrigerator at least 1 hour before serving.

red potatoes, eggs, mayonnaise, apple cider vinegar, course ground mustard, milk, sugar, fresh dill, salt, fresh ground pepper, spring onions, celery stalks, paprika

Taken from www.epicurious.com/recipes/member/views/connwally-potato-salad-50088350 (may not work)