Creamy potato salad

This is not your run-of-the-mill potato salad. You'll love the crunch of fresh vegetables and the sheer awesomeness of a pink-hued dressing. But the real secret to this recipe, the thing that will have you coming back for seconds, is cooking the potatoes in equal parts water and vinegar. Why didn't I think of that earlier? It gives the potatoes that hint of vinegar taste without overpowering the rest. And it complements the vinegar in the dressing. It's like one big happy family.

To make salad: 

Scrub 24 baby potatoes, place in a large pot and add a pinch of salt, plus equal parts of water and white vinegar until potatoes are covered. Bring to a boil and cook until fork tender. Drain potatoes and cut in half. Note: I've been wanting to try this with malt vinegar but based on the price you may want to adjust the quantity used.

While potatoes are cooking, hard-boil, de-shell and roughly chop 3 eggs. Chop 2 peppers, 2 stalks of celery and 1/2 bunch green onion (I omitted the green onion). Add eggs and vegetables to potatoes.

To make dressing: 

Combine 1 cup mayonnaise, rind and juice of 1/2 lemon, 4T red wine vinegar, 3T white sugar, 2T each of fresh chopped parsley and dill (or 1T each dried) and 1T paprika. Season with celery salt and pepper to taste. If possible, add dressing to salad 30 minutes before serving.

{Pre-mixed ingredients for dressing}

{Dressing}