Boil Potatoes

• Wash potatoes
• Cut potatoes into 1-inch cubes
• Put cubed potatoes into a 6-quart pot
• Fill the pot with enough water to cover the potatoes
• Heat the pot to boiling over high heat
• Reduce heat to low
• Cover the pot and simmer for 8 to 10 minutes, until potatoes are fork-tender

Prepare Vinaigrette

• In a large bowl which together vinegar, oil, mustard, salt, pepper, garlic powder, and onion powder

• When potatoes are cooked, drain potatoes
• Add the hot, drained potatoes to the bowl with the vinaigrette
• Gently stir with a spatula until the potatoes are evenly coated and vinaigrette is absorbed
• Cool the mixture for 15-20 minutes

Prepare Second Sauce

• In small bowl whisk mayonnaise and milk until smooth
• Chop the celery into small pieces
• Slice the green onion into small pieces

Final Assembly

• Add mayonnaise mixture, celery and green onions to potatoes
• Gently stir with the spatula until mixed
• Serve warm or cover and refrigerate for up to 2 days