Creamy Red Potato Salad

Begin by filling a large vessel with salted water and placing it on the stovetop over high heat, allowing it to reach a rolling boil. Next, add the red potatoes to the boiling water and continue cooking until they are tender but still retain some firmness, which should take approximately 15 minutes. Remove the potatoes from the water with a slotted spoon and transfer them to a cool surface to chill.

In a separate container, submerge hard-boiled eggs in cold water and cover them with the water. Place the vessel over high heat, bringing the water to a boil. Immediately remove it from the heat source and cover the container with a lid, allowing the eggs to sit in their hot water for 10-12 minutes. Remove them from the hot water, let them cool, and then peel the eggs.

In a small mixing bowl, combine mayonnaise, milk, white vinegar, chopped green onions, salt, and pepper using a whisk until well blended. Pour the dressing over the cooled potatoes and mix everything together with the diced eggs, celery, and other ingredients. Cover the bowl with a lid or plastic wrap and refrigerate for approximately 2 hours before serving.