Ingredients:
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 onions, finely chopped (optional)
3 large celery ribs, cut into small pieces (optional)
1 tablespoon paprika
2 tablespoons chopped fresh chives
Directions:
In a large saucepan, cover the eggs with warm water and bring to a boil over high heat.
Boil for 2 minutes, cover and remove from heat and let stand for 12 minutes.
Drain the eggs and cool under running water.
When eggs are cool, peel and refrigerate until cold.
Put the potatoes in a large pot and add water to cover.
Add 3 tbsps.
salt and bring to a boil over high heat.
Cook until potatoes are completely tender but not falling apart,about 25 minutes.
Drain ad spread out on baking sheet to cool slightly.
Peel the potatoes while they are still warm, then let cool.
In a medium bowl, whisk the mayonnaise with the milk,mustard, vinegar, sugar and a generous pinch of salt and pepper.
Thinly slice the eggs and transfer to a bowl.
Cut the potatoes into chunks.
In a large bowl gently mix the eggs, potatoes, onions, and celery with the dressing.
Season with salt and pepper and transfer to a serving bowl.
Sprinkle with paprika and chives.
Note: The potato salad can be refrigerated for up to 1 day.
Remove from refrigerator 1 hour before serving.
Also, the eggs, potatoes, and dressing can be refrigerated separately for up to 2 days.
Bring to room temperature before assembling.
Servings: 20
Time preparation: 15 min.
Time total: 75 min.