Potato Salad

Fill a medium pan full of potatos with skins on and boil until cooked.
Drain and let cool.
Peel and dice into bowl.
Add 2 T minced onion
Mix 2 T canola or olive oil in 1/4 C of cider vinegar, pour and stir
Mix 1/8 t dry mustard in 1/4 C milk and stir into potatos
Add 1/4 C mayonaise and 2 t French's mustard and blend
Add milk as meeded and mix well (equals about 1 C)
Add 1/2 t sea salt and pepper to taste and blend well

The mixture should be moist and the potatos will absorb the liquid overnight and become too dry.