Red-Skinned Potato Salad - cooking recipe

Ingredients

3 lb. small red-skinned potatoes
6 hard-boiled eggs
3 stalks celery, sliced thin
1/2 c. finely chopped chives or green onion
1 c. low-fat mayonnaise
1/4 c. red wine vinegar
2 tsp. sugar
salt and pepper to taste
celery seed (optional)

Preparation

Wash and scrub the potatoes. Cut each potato into 1/2 to 1-inch cubes. Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat to medium and cook about 20 minutes or until tender but still firm. Remove from heat and drain thoroughly. Cool and place in a large serving bowl. Add the celery and chives to the cooled potatoes.