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Potato Salad

Source of Recipe


Mom



List of Ingredients



• 1 five pound bag of Idaho or yukon gold potatoes. Yukon gold is best.
  
• 1 medium vidalia or white onion
  
• 10 eggs
  
• 2 cups mayonaisse
  
• 3/4 to one cup milk (skim or regular)
  
• 2 tablespoons dry mustard
  
• 3 tablespoons salt
  
• paprika
  
• 2-3 tablespoons apple cider vinegar
  






Instructions



1. Rinse potatoes and cut into quarters,with the skin on. Boil in a large pot, with water just covering potatoes, until potatoes are tender, about 20 to 30 minutes.
   
   
2. Hard boil 10 eggs.
   
   
3. Drain potatoes and eggs. Cool eggs in ice water and cool potatoes at room temperature until they are just warm.
   
   
4. Peel skin from potatoes and cut into a large dice, about 1 inch square.
   
   
5. Dice onion, fine.
   
   
6. Whisk mayonaisse and milk with dry mustard and salt, adding milk to get dressing to the consistency of a salad dressing.
   
   
7. Add onion to mayonaisse sauce, and stir.
   
   
8. In a large bowl, toss potatoes (stil warm) with splashes of cider vinegar. This sweetens the dressing and allows the dressing to adhere to potatoes.
   
   
9. Slice and chop eight eggs and add to potatoes.
   
   
10. Mix potatoes and eggs with the mayonaisse sauce. If additional sauce is needed, add mayo and milk.
    
    
11. Place potato salad into a large casserole and top with two sliced eggs. Dust with paprika.
    
    
12. Chill salad overnight, or for at least four hours.
    
    



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