Amazing Potato Salad

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 20
• 12 large eggs
• 7 lbs large baking potatoes, washed but not peeled
• salt
• 2 cups mayonnaise
• 1/4 cup evaporated milk
• 3 tablespoons dijon mustard
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• fresh ground pepper
• 1 large onion, finely chopped (optional)
• 3 large celery ribs, cut into small pieces (optional)
• 1 tablespoon paprika
• 2 tablespoons chopped fresh chives

Recipe

• 1 in a large saucepan, cover the eggs with warm water and bring to a boil over high heat.
• 2 boil for 2 minutes, cover and remove from heat and let stand for 12 minutes.
• 3 drain the eggs and cool under running water.
• 4 when eggs are cool, peel and refrigerate until cold.
• 5 put the potatoes in a large pot and add water to cover.
• 6 add 3 tbsps.
• 7 salt and bring to a boil over high heat.
• 8 cook until potatoes are completely tender but not falling apart,about 25 minutes.
• 9 drain ad spread out on baking sheet to cool slightly.
• 10 peel the potatoes while they are still warm, then let cool.
• 11 in a medium bowl, whisk the mayonnaise with the milk,mustard, vinegar, sugar and a generous pinch of salt and pepper.
• 12 thinly slice the eggs and transfer to a bowl.
• 13 cut the potatoes into chunks.
• 14 in a large bowl gently mix the eggs, potatoes, onions, and celery with the dressing.
• 15 season with salt and pepper and transfer to a serving bowl.
• 16 sprinkle with paprika and chives.
• 17 note: the potato salad can be refrigerated for up to 1 day.
• 18 remove from refrigerator 1 hour before serving.
• 19 also, the eggs, potatoes, and dressing can be refrigerated separately for up to 2 days.
• 20 bring to room temperature before assembling.