3 to 3-½
pounds potatoes (about 10 medium)
medium onion, finely chopped
cup evaporated milk
tablespoons white vinegar
tablespoons prepared mustard
Additional hard-cooked eggs, sliced
In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion. In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving. Yield: 12 servings.