6 Servings 25 min Cook
8 Potato medium (2-1/4" to 3-1/4" dia) Red Potatoes
1 Cup Light Mayonnaise
3 Tbsp Vinegar
3 Large Egg
1 Tsp Salt
3/4 Cup chopped Celery
1/2 Cup, chopped Onions
Cover potatoes with salted cold water; by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes.
Drain in a colander and cool slightly.
While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved.
Set aside, and cook eggs: Place the eggs in a saucepan.
Cover the eggs with lukewarm water.
Add a pinch of salt.
Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil).
Remove from heat cover with a tight lid.
Allow the eggs to stand for 11 minutes.
Drain the eggs a couple times under very cold water.
Cover the eggs with cold water then add in some ice.
Allow the eggs to sit in ice water for about 3 minutes.
Drain and peel.
Rough chop and set aside.
When potatoes are just cool enough to handle, peel and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with a rubber spatula to combine.
Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine.
Serve at room temperature or chilled.