Potato salad is always a hit at a casual barbecue, and this simple recipe of red-skinned potatoes with a tangy mayonnaise dressing is a winner! Our secret? First toss the warm potatoes with a vinaigrette so they can absorb lots of flavor, then stir with the creamy dressing to coat.

3 pounds (about 12) medium red-skin potatoes, cut into 1-inch chunks
1/4 cup distilled white vinegar
1 tablespoon olive oil
2 teaspoons spicy brown mustard
1 1/4 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1/2 cup mayonnaise
1/3 cup whole milk
2 small celery stalks, thinly sliced
2 green onions, minced

1. In 5- to 6-quart saucepot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are fork-tender.

2. Meanwhile, in large bowl, with wire whisk, mix vinegar, oil, mustard, salt and pepper.

3. Drain potatoes. Add hot potatoes to bowl with vinaigrette; gently stir with rubber spatula until evenly coated and vinaigrette is absorbed. Cool 15 minutes.

4. In small bowl, with wire whisk, mix mayonnaise and milk until smooth. Add mayonnaise mixture, celery and green onions to potatoes. Gently stir with rubber spatula until mixed. Serve warm or cover and refrigerate up to 1 day. Yields 12 (2/3 cup) servings.

¥ Each serving: About 215 calories, 9g total fat (1g saturated), 6mg cholesterol, 325mg sodium, 31g total carbs, 3g dietary fiber, 3g protein.