Ingredients

Instructions

  1. Heat grill.
  2. Slice onion into slightly larger than 1/4-inch slices and brush both sides of each slice with olive oil.
  3. Place onion on grill and cook 4-5 minutes per side or until brown and tender.
  4. Let onion cool and then chop.
  5. Place potatoes into boiling salted water for about 20-25 minutes or until just tender; drain.
  6. When cool enough to handle, peeled and cut into 3/4 inch pieces.
  7. In a large bowl, stir milk and vinegar together and let sit 1-2 minutes to thicken.
  8. Whisk in mayo, salt and pepper.
  9. Stir in onions.
  10. Add potatoes to bowl, stir and then add celery.
  11. Stir gently.
  12. Cover and refrigerate for several hours before serving.