Every great cook needs a dependable potato salad recipe, and this one delivers on all fronts — simple, creamy, comforting, and endlessly versatile. It’s a true classic, made with tender chunks of boiled potatoes, chopped egg whites, and finely diced onion, all brought together with a rich and tangy dressing that’s perfectly balanced in flavor.
What sets this potato salad apart is its velvety dressing, made from mashed egg yolks, mayonnaise, evaporated milk, vinegar, mustard, and a hint of sugar. The result is a creamy blend that’s just the right mix of tangy, slightly sweet, and savory — coating each potato chunk without overpowering it.
Ingredients
3 to 3½ pounds potatoes (about 10 medium)
6 hard-boiled large eggs
1 medium onion, finely chopped
½ cup mayonnaise
½ cup evaporated milk
3 tablespoons white vinegar
2 tablespoons prepared mustard
¼ cup sugar
1 teaspoon salt
¼ teaspoon black pepper
Additional hard-boiled eggs, sliced (for garnish)
Paprika (for garnish)
Instructions
Step 1
Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender when pierced with a fork. Drain and let cool. Once cooled, peel and cut the potatoes into bite-sized chunks.
Step 2
Peel the hard-boiled eggs. Separate the yolks from the whites. Set the yolks aside in a small bowl. Chop the egg whites and add them to the bowl with the potatoes along with the chopped onion.
Step 3
Mash the reserved egg yolks until smooth. Stir in the mayonnaise, evaporated milk, vinegar, mustard, sugar, salt, and pepper until the dressing is creamy and well combined.
Step 4
Pour the dressing over the potato mixture. Toss gently but thoroughly to coat all the ingredients. Taste and adjust seasoning as needed.
Step 5
Transfer the salad to a serving bowl. Garnish with sliced hard-boiled eggs and a sprinkle of paprika. Cover and refrigerate until ready to serve.
- Nutrition Facts (per 1 cup serving)
Calories: 231
Fat: 11g (2g saturated)
Cholesterol: 113mg
Sodium: 323mg
Carbohydrates: 27g (8g sugars, 2g fiber)
Protein: 6g
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