1/2 cup of mayonnaise (I use homemade when I have it on hand)
1/2 cup of raw milk kefir
2 Tbsp of raw apple cider vinegar
1/2 of a yellow onion, finely chopped
1 tsp of sugar
1 tsp of salt
1/4 tsp of black pepper
2 large stalks of celery, thinly sliced
1 large carrot, shredded
In a large sauce pan cover potatoes with water and bring to a boil over high heat. Reduce heat, cover and simmer until tender, about 25 minutes. Drain. When cool enough to handle, peel and cut potatoes into 1/2 inch cubes.
In a large bowl, whisk together mayonnaise and milk kefir until blended, then add apple cider vinegar and whisk until smooth. Stir in the remaining ingredients. Then add the potatoes and toss to cover with the dressing. Refrigerate and serve cold.