Favorite Picnic Potato Salad

5 pounds red potatoes, cubed (keep skin on)

2-3 large chopped white onions

6-8 stalks chopped celery

1 cup olive oil

1 cup red wine vinegar (seasoned with garlic)

1 teaspoon salt

1 teaspoon of sugar

tablespoon of prepared mustard

1 cup of water

DIRECTIONS:
Mix the oil+ vinegar, mustard salt and sugar in a measuring cup to dissolve. Pour over the veggies. Add the water.

bake in a heavy lidded casserole dish for 90 minutes at 350 or simmer in slow cooker.

refrigerate and enjoy cold.