Red Potato Salad
3 pounds small red potatoes
2 large ribs celery, thinly sliced
1 cup mayonnaise, or to taste
1/2 cup milk
2 tablespoons white vinegar
2 tablespoons minced purple onion or sweet onion
2 teaspoons salt
1 teaspoon granulated sugar
1/4 teaspoon coarsely ground black pepper
Place whole unpeeled potatoes in a large saucepan or Dutch oven. Cover with water. Cover pan and bring to a boil. Simmer for 25 to 30 minutes, or until potatoes can be pierced easily with a fork. Drain and let cool until easy to handle.
Cut unpeeled potatoes into halves or quarters, depending on size of potatoes. Chunks should be no larger than 1 inch.
In a large bowl, combine potatoes with celery and remaining ingredients. Toss to blend. Cover and refrigerate until serving time.
Serves 6 to 8.