10 redskin potatoes
1 c. mayonnaise
2 T. red wine vinegar
2 T. Dijon mustard
1 t. prepared horseradish

2 t. sugar
1 t. salt
3 green onions, chopped
3 stalks celery, chopped
1/4 c. red onion, chopped

Pierce potatoes several times with a fork and place in a microwave-safe dish. Microwave on high setting for 10 to 12 minutes, until tender and cooked through. Set aside to cool. In a medium bowl, whisk together mayonnaise, vinegar, mustard, horseradish, sugar and salt. Mix in green onions, celery and red onion. Slice potatoes into one-inch cubes; carefully toss with mayonnaise mixture. Refrigerate until ready to serve. Serves 10