Ingredients

The following ingredients have 4 Servings
  • 2 pounds potatoes (peeled (if needed) and cut into chunks)
  • 1 cup mayonnaise
  • 2 tablespoon vinegar
  • 1 teaspoon sugar (optional)
  • 1 teaspoon yellow mustard
  • 1/2 cup celery (diced small)
  • 3/4 cup Vidalia onion (chopped small)
  • 3 hard-cooked eggs (chop 2, reserve 1)
  • paprika
  • salt and pepper (to taste)
  • 2 tablespoons evaporated milk (a little less or a little more)

Instruction

  • Bring eggs to a boil, cover and turn off heat. Set aside for 12 minutes.
  • Peel and dice potatoes. If you're using Yukon gold no need to peel!
  • Chop the onion and celery.
  • Peel and chop the eggs.
  • Cook potatoes in rapidly boiling, salted water for about 5 to 10 minutes, or until fork tender but not mushy. Drain.
  • Mix the vinegar, mayonnaise, and mustard.
  • Add enough evaporated milk to make it like a thin yogurt (think Yoplait). Taste and add sugar if needed.
  • Mix the celery, onion, and cooked potatoes in a bowl and pour the dressing over. Taste and stir in salt and pepper as desired.
  • Stir well and chill for at least 4 hours.
  • Peel and slice remaining hard cooked egg. Arrange on top of the potato salad and sprinkle with paprika before serving.