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1
In a large saucepan, cover the eggs with warm water and bring to a boil over high heat.
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2
Boil for 2 minutes, cover and remove from heat and let stand for 12 minutes.
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3
Drain the eggs and cool under running water.
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4
When eggs are cool, peel and refrigerate until cold.
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5
Put the potatoes in a large pot and add water to cover.
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6
Add 3 tbsps.
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7
salt and bring to a boil over high heat.
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8
Cook until potatoes are completely tender but not falling apart,about 25 minutes.
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9
Drain ad spread out on baking sheet to cool slightly.
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10
Peel the potatoes while they are still warm, then let cool.
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11
In a medium bowl, whisk the mayonnaise with the milk,mustard, vinegar, sugar and a generous pinch of salt and pepper.
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12
Thinly slice the eggs and transfer to a bowl.
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13
Cut the potatoes into chunks.
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14
In a large bowl gently mix the eggs, potatoes, onions, and celery with the dressing.
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15
Season with salt and pepper and transfer to a serving bowl.
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16
Sprinkle with paprika and chives.
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17
Note: The potato salad can be refrigerated for up to 1 day.
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18
Remove from refrigerator 1 hour before serving.
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19
Also, the eggs, potatoes, and dressing can be refrigerated separately for up to 2 days.
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20
Bring to room temperature before assembling.
