Potato Salad
, 12 servings
A classic creamy potato salad with a sweet-tangy egg-yolk dressing, topped with sliced egg and paprika.
| 3 to 3 1/2 pounds / 1.4 to 1.6 kg potatoes (about 10 medium) | Simmer potatoes until tender; cool, peel, cut | Dice egg whites, add with onion | Pour dressing over, toss; adjust seasoning | Garnish with egg slices & paprika |
| 6 hard-boiled large eggs, whites diced (for the salad) | ||||
| 1 medium onion, finely chopped | ||||
| 6 hard-boiled egg yolks, reserved (from the eggs above, for the dressing) | Mash yolks, whisk in remaining dressing ingredients | |||
| 120 g mayonnaise | ||||
| 120 ml evaporated milk | ||||
| 45 ml white vinegar | ||||
| 30 g prepared mustard | ||||
| 50 g sugar | ||||
| 1 teaspoon salt | ||||
| 1/4 teaspoon pepper | ||||
| Additional hard-boiled large eggs, sliced (for garnish) | ||||
| Paprika (for garnish) |
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