Potato Salad

10 medium potatoes
6 hard-boiled eggs
1 medium onion, finely chopped
1/2 c. mayonnaise
1/2 c. evaporated milk
paprika
3 T. balsamic vinegar
2 T. Dijon mustard
1/4 c. sugar
1 tsp. salt
1/2 tsp. pepper
additional boiled eggs, sliced

In a large kettle, cook potatoes in boiling water until tender. (Potatoes can be peeled and cubed before boiling to save cooking time.) Drain and cool.

Separate hard-cooked egg yolks from the whites; set yolks aside. Chop whites and add to potatoes in a bowl. Add onion.

In a bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes and toss well. Garnish with egg slices and paprika. Refrigerate.