Amazing Potato Salad

Recipe by jb41848
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan, cover the eggs with warm water and bring to a boil over high heat.
  • Boil for 2 minutes, cover and remove from heat and let stand for 12 minutes.
  • Drain the eggs and cool under running water.
  • When eggs are cool, peel and refrigerate until cold.
  • Put the potatoes in a large pot and add water to cover.
  • Add 3 tbsps.
  • salt and bring to a boil over high heat.
  • Cook until potatoes are completely tender but not falling apart,about 25 minutes.
  • Drain ad spread out on baking sheet to cool slightly.
  • Peel the potatoes while they are still warm, then let cool.
  • In a medium bowl, whisk the mayonnaise with the milk,mustard, vinegar, sugar and a generous pinch of salt and pepper.
  • Thinly slice the eggs and transfer to a bowl.
  • Cut the potatoes into chunks.
  • In a large bowl gently mix the eggs, potatoes, onions, and celery with the dressing.
  • Season with salt and pepper and transfer to a serving bowl.
  • Sprinkle with paprika and chives.
  • Note: The potato salad can be refrigerated for up to 1 day.
  • Remove from refrigerator 1 hour before serving.
  • Also, the eggs, potatoes, and dressing can be refrigerated separately for up to 2 days.
  • Bring to room temperature before assembling.
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