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Cooperstown Hall of Fame Potato Salad




Source of Recipe


Internet


List of Ingredients




3-3 1/2 pounds potatoes (about 10 medium)
6 hard-cooked (boiled) eggs
1 medium onion, finely chopped
1/2 cup mayonnaise
1/2 cup evaporated milk
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
Paprika
Additional hard-cooked eggs, sliced


Recipe



In a large kettle, cook potatoes in boiling, salted water until tender. (Potatoes can be peeled and cubed before boiling to save cooking time.) Drain and cool. Separate hard-cooked egg yolks from whites. Set yolks aside. Chop whites and add to potatoes in a bowl. Add onion. In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt, and pepper. Pour over potato salad and toss well. Taste and adjust seasonings, if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving time. Serves 12.