10 medium potatoes
6 hard-boiled eggs
1 medium onion, finely chopped
1/2 c. mayonnaise
1/2 c. evaporated milk
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.