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1
In a large saucepan, cover the eggs with lukewarm water and bring to a boil over high heat.
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2
Boil vigorously for 2 minutes.
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3
Cover, remove from the heat and let stand for 12 minutes.
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4
Drain the eggs and cool under running water, shaking the pan to crack the shells.
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5
When cool enough to handle, peel the eggs.
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6
Refrigerate until cold.
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7
Put the potatoes in a large pot and add lukewarm water to cover.
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8
Add 3 tablespoons of salt and bring to a boil over high heat.
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9
Cook until the potatoes are completely tender but not falling apart, about 25 minutes.
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10
Drain the potatoes and spread them out on a large baking sheet to cool slightly.
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11
Peel the potatoes while they are still warm; let cool.
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12
In a medium bowl, whisk the mayonnaise with the evaporated milk, mustard, vinegar, sugar and a generous pinch each of salt and pepper.
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13
Thinly slice the eggs crosswise and transfer to a large bowl.
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14
Cut the potatoes into 1-inch chunks.
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15
In a large bowl, gently mix one-third of the eggs, potatoes, onion and celery with one-third of the dressing.
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16
Season with salt and pepper and transfer to a serving bowl.
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17
Repeat with the remaining ingredients in two more batches.
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18
Sprinkle with paprika and chives.
