Classic Creamy Potato Salad (Print Version)

Creamy potato salad with eggs, tangy mustard, and a hint of paprika, ideal for picnics and family gatherings.

# Ingredients:

→ Main Ingredients

01 - 3 to 3.5 pounds potatoes, peeled and cut into chunks
02 - 6 large hard-boiled eggs, whites chopped and yolks mashed separately
03 - 1 medium onion, finely chopped

→ Dressing Ingredients

04 - 1/2 cup mayonnaise
05 - 1/2 cup evaporated milk
06 - 3 tablespoons white vinegar
07 - 2 tablespoons prepared mustard
08 - 1/4 cup sugar
09 - 1 teaspoon salt
10 - 1/4 teaspoon pepper

→ Garnish

11 - Additional hard-boiled eggs, sliced
12 - Paprika

# Steps:

01 - Cook potatoes in a large kettle of salted boiling water until tender. Drain and cool, then peel and cut into chunks.
02 - Separate the yolks from the whites of the hard-boiled eggs. Mash the yolks in a small bowl and chop the whites.
03 - In a large bowl, combine the potato chunks, chopped egg whites, and finely chopped onion.
04 - In the small bowl with the mashed yolks, stir in mayonnaise, evaporated milk, white vinegar, mustard, sugar, salt, and pepper. Mix well.
05 - Pour the dressing over the potato mixture and toss gently to combine. Adjust seasoning if necessary.
06 - Transfer the salad to a serving bowl. Garnish with sliced eggs and paprika. Refrigerate until ready to serve.

# Helpful Notes:

01 - For best flavor, let the salad rest in the refrigerator for a few hours before serving.

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