Source: dLife

Simple yet delicious traditional potato salad.

Servings

2.25 lb cooked baby red potatoes , cooled, skinned
0.75 cup fresh chopped celery , small dice
1 cup Onion, vidalia, fresh, chopped , finely diced
1 cup light mayonnaise
4 eggs , hard boiled
1 large garlic cloves , halved
2 tbsp Vinegar, red wine, 50 grain
1.5 tsp salt , or to taste
1.5 tsp black pepper , or to taste

1 Cut a large garlic clove in half and rub the sides and bottom of the serving bowl with each half of the garlic clove. After rubbing the bowl, mince the garlic clove halves and set aside.
2 Prepare remaining ingredients, beginning by cutting the potatoes into the serving bowl, including the minced garlic.
3 Add fat-reduced mayonnaise and about 2 Tbsp of the red wine vinegar. Mix all ingredients thoroughly, adding more vinegar a few drops at a time, if needed, until desired consistency and taste is reached. Salt and pepper to taste.
4 Chill at least 2 to 3 hours before serving.

Marilyn comments: "For most of my adult life I've made my Mom's potato salad, the kind with globs of mayo, mustard and sweet gherkins in the dressing. My friend Nancy, who is 87 years old and always bringing food dishes to "pay" for small kindnesses we do for her, brought this completely unassuming and wonderfully delicious potato salad on one of those occasions. I've been a convert ever since!"