Ingredients

• 3 lb. red potatoes, unpeeled
• 4 free range organic eggs
• 1 1/2 c. mayonnaise
• 2 T. organic whole milk (cream top if possible)
• 2 T. white vinegar
• 1/2 c. sliced green onions
• 1/2 t. sea salt
• 1/4 t. fresh ground black pepper
• 1 c. sliced celery

Directions

1. Boil a large pot of salted water. Add potatoes cooking until tender but still firm (around 15 minutes). Drain and cut into cubes to a size you desire. At the same time you put the eggs in a pot of cold water and bring to a boil. Once it starts boiling take off heat and cover for around 15 minutes. Remove from hot water and peel and dice. In a small bowl whisk together the mayo, milk, vinegar, onions, salt and pepper. Pour over the potatoes and mix together with eggs and celery. Cool in refrigerator for 2 hour if possible.

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