Creamy Two-Potato Salad

• 2 lb. red potatoes
• 1 lb. sweet potatoes
• 1/4 c. red wine vinegar
• 1 tbsp. spicy brown mustard
• 1 1/4 tsp. salt
• 1/2 tsp. coarsely ground black pepper
• 1/2 c. mayonnaise
• 1/4 c. whole milk
• 2 medium celery stalks
• 1 small red onion
• 13 c. loosely packed fresh flat-leaf parsley leaves

1. In 5- to 6-quart saucepot, place red potatoes and enough water to cover by 1 inch; heat to boiling over high heat.
2. Reduce heat to low and simmer 2 minutes.
3. Stir in sweet potatoes; heat to boiling over high heat.
4. Reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are just fork-tender.
5. Meanwhile, in large bowl, with wire whisk, mix vinegar, mustard, salt, and pepper.
6. Drain potatoes well.
7. While hot, add potatoes to dressing in bowl; gently stir with rubber spatula until evenly coated.
8. Let stand until cool.
9. In small bowl, whisk mayonnaise and milk until smooth.
10. Add mayonnaise mixture, celery, onion, and parsley to potato mixture; gently stir with rubber spatula until potatoes are well coated.
11. Serve warm, or cover and refrigerate until ready to serve.

red potatoes, sweet potatoes, red wine vinegar, brown mustard, salt, ground black pepper, mayonnaise, milk, celery stalks, red onion, parsley

Taken from www.delish.com/recipefinder/creamy-two-potato-salad-995 (may not work)