Picnic Potato Salad (LisaC)






4 medium potatoes (about 1-1/2 pounds)
1/2 medium cucumber, diced
3/4 cup chopped fresh broccoli
1/2 cup diced celery
2 hard-cooked eggs, chopped
3/4 cup mayonnaise
2 tablespoons milk
2 tablespoons diced onion
1-1/2 teaspoons chopped fresh parsley
1-1/2 teaspoons prepared mustard
1-1/2 teaspoons vinegar
3/4 teaspoon celery seed
1/2 teaspoon each salt, pepper and sugar
Peel potatoes; place in a saucepan and cover with water. Bring to a boil and cook until tender. Cool; cut into cubes. In a large bowl, combine potatoes with cucumber, broccoli, celery and eggs. In a small bowl, combine remaining ingredients. Pour over salad and mix gently. Cover and chill 1 hour before serving. Store in refrigerator.