Picnic Potato Salad - cooking recipe

Ingredients

3 to 3 1/2 lb. potatoes (about 10)
6 hard-cooked eggs
1 medium onion, finely chopped
1/2 c. chopped celery
1/2 c. mayonnaise
1/2 c. evaporated milk
3 Tbsp. vinegar
2 Tbsp. mustard
1/4 c. sugar
1 tsp. salt
1/4 tsp. pepper
hard-cooked eggs (additional)
paprika

Preparation

Cook
potatoes in kettle of boiling water until tender. Drain. Cool enough to peel.
Cut into chunks.
Separate yolks from whites.
Chop
whites
and
add to potatoes with chopped onions and celery.