Red Potato Salad

Directions

• Bring a large pot of salted water to a boil. Add red potatoes and cook until tender but still firm, about 15 minutes.
• Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
• Place eggs in a medium saucepan and cover with cold water.
• Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
• Remove from hot water, cool, peel and dice.
• In a small bowl, whisk together mayonnaise, Hiland Milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes and mix together with the eggs and celery.
• Cover and chill in the refrigerator for approximately 2 hours before serving.