Potato Salad(May Be Made 3 Days Ahead.)

• 3 lb. small (about 24) red skinned potatoes, or other thin skinned potatoes, scrubbed well
• 8 c. cold water
• 1/3 c. tarragon vinegar
• 1 Tbsp. granulated sugar
• 1 Tbsp. dry mustard
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. minced garlic
• 3/4 c. sliced red onion
• 3/4 c. mayonnaise
• 3 Tbsp. milk
• for garnish, parsley

1. Put potatoes in a pot with cold water to cover.
2. Bring to a boil, reduce heat and boil gently 10 to 15 minutes until just tender when pierced.
3. Drain.
4. Meanwhile mix vinegar, sugar, mustard, salt, pepper and garlic in a large bowl.
5. Add sliced onion.
6. When potatoes are cool enough to handle, cut in 1/4-inch thick slices.
7. Add to dressing and turn gently with a rubber spatula to mix and coat.
8. Let stand at least 15 minutes for potatoes to absorb some dressing.
9. Mix mayonnaise and milk.
10. Pour over potatoes.
11. Toss gently to mix and coat.
12. Cover and refrigerate al least 2 hours or until chilled.
13. Sprinkle with parsley.
14. Yields 8 cups.

red skinned potatoes, cold water, tarragon vinegar, sugar, mustard, salt, pepper, garlic, red onion, mayonnaise, milk, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=251370 (may not work)