Potato Salad - cooking recipe

Ingredients

12 hard-boiled eggs
12 medium potatoes (4 lb.), peeled, cooked and diced
1/2 c. milk
1 Tbsp. prepared mustard
2 to 3 tsp. salt
1/4 tsp. pepper
1 large onion, quartered
3/4 c. mayonnaise
3 Tbsp. vinegar
1/4 c. chopped parsley

Preparation

Chop 10 eggs and combine with potatoes in a large bowl. Combine milk, mustard, salt, pepper and onion in container of blender; whirl until onion is finely chopped.
Add mayonnaise and vinegar and whirl just to blend.
Pour over egg-potato mixture and mix well.
Cover and refrigerate until chilled.
When ready to serve, slice remaining eggs; sprinkle salad with parsley.
Garnish with egg slices.
Sprinkle with paprika, if desired.