I can't imagine a potluck or cookout without a big bowl of this old fashioned potato salad recipe. It has all of the creamy textures and piquant flavors that you remember. Make it ahead of time - it's even better the second day!
0 Bring eggs to a boil, cover and turn off heat. Set aside for 12 minutes.
1 Peel and dice potatoes. If you're using Yukon gold no need to peel!
2 Chop the onion and celery.
3 Peel and chop the eggs.
4 Cook potatoes in rapidly boiling, salted water for about 5 to 10 minutes, or until fork tender but not mushy. Drain.
5 Mix the vinegar, mayonnaise, and mustard.
6 Add enough evaporated milk to make it like a thin yogurt (think Yoplait). Taste and add sugar if needed.
7 Mix the celery, onion, and cooked potatoes in a bowl and pour the dressing over. Taste and stir in salt and pepper as desired.
8 Stir well and chill for at least 4 hours.
9 Peel and slice remaining hard cooked egg. Arrange on top of the potato salad and sprinkle with paprika before serving.
