Ingredients for Amazing Potato Salad
- 6 large eggs
- 3 lbs baking potatoes (such as Russet or Yukon Gold)
- 3 tablespoons salt (for boiling potatoes) + 1 teaspoon salt (for dressing) + additional to taste
- 1 1/2 cups mayonnaise
- 1/2 cup evaporated milk
- 2 tablespoons Dijon mustard
- 3 tablespoons cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon fresh ground pepper + additional to taste
- 1 cup finely chopped yellow onion
- 2 celery ribs, finely chopped
- 1 teaspoon paprika, for garnish
- 2 tablespoons fresh chives, chopped, for garnish
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How to Make Amazing Potato Salad
- Place eggs in a large saucepan. Cover with warm water and bring to a boil over high heat.
- Boil for 2 minutes, then remove from heat, cover, and let stand for 12 minutes.
- Drain the eggs and immediately cool under cold running water until completely cooled. Peel and refrigerate until chilled.
- While eggs chill, place potatoes in a large pot and cover with cold water. Add 3 tablespoons of salt.
- Bring to a boil over high heat. Reduce heat to medium and cook until potatoes are tender but not falling apart, about 25 minutes.
- Drain potatoes and spread them in a single layer on a baking sheet to cool slightly.
- Once cool enough to handle, peel the potatoes and let them cool completely.
- In a medium bowl, whisk together mayonnaise, milk, mustard, vinegar, sugar, salt, and pepper.
- Thinly slice the chilled eggs and set aside.
- Cut the cooled potatoes into 1-inch chunks.
- In a large bowl, gently combine the sliced eggs, potatoes, chopped onions, and celery with the dressing.
- Season with additional salt and pepper to taste.
- Transfer the potato salad to a serving bowl.
- Sprinkle with paprika and chives.
- Refrigerate for at least 1 hour before serving. (Can be made up to 2 days ahead; refrigerate eggs, potatoes, and dressing separately and combine before serving, bringing to room temperature first.)
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
17g
Fat
11g
Carbs
13g
