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Cooperstown Hall Of Fame Potato Salad




Source of Recipe


billk54






List of Ingredients



• 3 to 3 1/2 pounds potatoes (about 10 medium)
  
• 6 hard 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
  






Instructions



1. 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 seasoning, if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving time.
   
2. Yield: 12 servings