Ingredients
12 medium potatoes1-1/2 cups vegetable oil1/2 cup plus 2-1/2 teaspoons white vinegar, divided4-1/4 teaspoons sugar, divided1 teaspoon salt1/2 teaspoon paprika8 celery ribs, chopped2 medium onions, chopped8 radishes, sliced2 medium green peppers, chopped5 hard-boiled large eggs, chopped2-1/2 cups mayonnaise1 tablespoon milk1 tablespoon Dijon mustard1/2 teaspoon pepper
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
In a jar with a tight-fitting lid, combine the oil, 1/2 cup vinegar, 2 teaspoons sugar, salt and paprika; shake well. Peel and cube potatoes; place in a large bowl. Add the celery, onions and radishes. Drizzle with dressing; toss to coat. Cover and refrigerate overnight.
Stir in green peppers and eggs. In a small bowl, combine the mayonnaise, milk, mustard, pepper and remaining vinegar and sugar. Pour over potato salad and toss to coat.
