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1
Place the potatoes and the kosher salt in an 8-quart pot and fill it with enough water to cover the potatoes.
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2
Bring the water to a gentle boil and cook the potatoes until tender.
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3
Drain.
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4
Peel the potatoes while they are still warm and slice them 1/2-inch thick.
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5
Whisk together the mayonnaise, evaporated milk, vinegar, mustard, and sugar in a small bowl.
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6
In a large bowl, combine 1/3 of the potatoes, eggs, onion, and celery with about 1/3 of the mayonnaise mixture.
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7
Repeat with the remaining ingredients, combining them 1/3 at a time until they are well mixed.
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8
Season with salt and pepper.
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9
Refrigerate for 1 hour, then garnish with paprika and chives.
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10
Whisk together the egg yolk, mustard, and lemon juice in a large stainless-steel bowl.
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11
Add a few drops of the oil and continue whisking.
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12
Gradually add the oil in a thin stream while continuing to whisk.
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13
Stop every few seconds and check that all the oil has been incorporated.
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14
Season with the cayenne and salt and pepper.
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15
Store in the refrigerator for up to 2 weeks.
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16
*RAW EGG WARNING
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17
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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18
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
