- 2 pounds new red potatoes
- 6 hard-boiled eggs, peeled and chopped
- 3 green onions, chopped
- 2 cups mayonnaise
- 1/4 cup evaporated milk
- 2 tablespoons mustard
- salt and ground black pepper to taste
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet still firm, about 15 minutes. Drain and refrigerate until cool, at least 30 minutes.
- Peel and chop cooled potatoes; mix with eggs and onions in a large bowl. Add mayonnaise, milk, mustard, salt, and pepper to potato mixture; stir until evenly coated. Chill salad for 1 hour before serving.
04/09/2018
recipepes.com
Aunt Vi's Red Skinned Potato Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
