Peel and cube potatoes. In a large bowl, whisk
together vinegar, oil, mustard, pepper, and 1/2
tsp. salt. Add potatoes to bowl with vinaigrette;
gently stir with rubber spatuala to combine. Let
stand until cool.
In a small bowl, with a wire whisk, mix mayo,
milk, and 1/2 tsp. salt until smooth. Add may
mixture, celery and red onion to potatoes.
Gently stir with rubber spatula to combine.
Cover and refrigerate 4 hours or overnight.
Garnish with parsley and radishes to serve.
Originally Submitted
9/10/2015
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