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Picnic Potato Salad

1/2 lbs red or yellow waxy or all-purpose potatoes, unpeeled & cut into 2 inch chunks
2 Tsp cider or white wine vinegar
2 Tsp vegetable or olive oil
1/2 tsp salt
1/4 tsp black pepper
1/3 cup thinly sliced celery
1/3 cup thinly sliced scallions with their green tops
2/3 cups mayonnaise
1 Tsp Dijon mustard
1 1/2 Tsp milk
1/8 paprika

Cook the unpeeled potato chunks in a large saucepan of boiling salted water until just fork tender, 15 to 20 mins. Drain well. Leave the skins on or peel the potatoe, as you prefer. Cut the potatoes into rough 1/2 inch cubes & put them in a medium bowl. Sprinkle on the vinegar, oil, salt, & pepper & toss with the warm potatoes. Let stand about 15 mins to cool & absorb the liquid.

Add the celery & scallions to the potatoes. In a small bowl, combine the mayonnaise, mustard & milk. Stir to blend well. Add to the potatoes & toss gently but throughly to coat. Cover & chill at least 30 mins, or up to 6 hrs before serving.

At serving time, taste & add more salt & pepper as needed. Gently stir the salad again, then sprinkle with paprika over the top for garnish.

Serves 4