Marinated Potato Salad

• 12 medium potatoes
• 1-1/2 cups vegetable oil
• 1/2 cup plus 2-1/2 teaspoons white vinegar, divided
• 4-1/4 teaspoons sugar, divided
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 8 celery ribs, chopped
• 2 medium onions, chopped
• 8 radishes, sliced
• 2 medium green peppers, chopped
• 5 hard-boiled large eggs, chopped
• 2-1/2 cups mayonnaise
• 1 tablespoon milk
• 1 tablespoon Dijon mustard
• 1/2 teaspoon pepper

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
2. In a jar with a tight-fitting lid, combine the oil, 1/2 cup vinegar, 2 teaspoons sugar, salt and paprika; shake well. Peel and cube potatoes; place in a large bowl. Add the celery, onions and radishes. Drizzle with dressing; toss to coat. Cover and refrigerate overnight.
3. Stir in green peppers and eggs. In a small bowl, combine the mayonnaise, milk, mustard, pepper and remaining vinegar and sugar. Pour over potato salad and toss to coat.

potatoes, vegetable oil, white vinegar, sugar, salt, paprika, celery, onions, radishes, green peppers, eggs, mayonnaise, milk, mustard, pepper

Taken from www.tasteofhome.com/recipes/marinated-potato-salad/ (may not work)