Recipe courtesy of Barbara Shinn and David Page

Elizabeth's Potato Salad

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  • Total: 1 hr 21 min
  • Prep: 45 min
  • Inactive: 1 min
  • Cook: 35 min
  • Yield: 8 to 10 servings
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12 russet potatoes, scrubbed

1 teaspoon kosher salt

2 cups Homemade Mayonnaise, recipe follows

1/4 cup evaporated milk

2 tablespoons apple cider vinegar

3 tablespoons Dijon mustard

2 tablespoons granulated sugar

12 large eggs, hard-cooked, peeled, and sliced 1/4-inch thick

1 large yellow onion, cut into 1/8 inch dice

3 celery ribs, cut into 1/8-inch dice

Kosher salt and freshly ground black pepper

1/2 teaspoon mild paprika

2 tablespoons chopped fresh chives

Homemade Mayonnaise:

1 large egg yolk*

2 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

1 cup canola oil

1/8 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper


  1. Place the potatoes and the kosher salt in an 8-quart pot and fill it with enough water to cover the potatoes. Bring the water to a gentle boil and cook the potatoes until tender. Drain. Peel the potatoes while they are still warm and slice them 1/2-inch thick.
  2. Whisk together the mayonnaise, evaporated milk, vinegar, mustard, and sugar in a small bowl. In a large bowl, combine 1/3 of the potatoes, eggs, onion, and celery with about 1/3 of the mayonnaise mixture. Repeat with the remaining ingredients, combining them 1/3 at a time until they are well mixed. Season with salt and pepper. Refrigerate for 1 hour, then garnish with paprika and chives.

Homemade Mayonnaise:

Yield: 1 1/2 cups
  1. Whisk together the egg yolk, mustard, and lemon juice in a large stainless-steel bowl. Add a few drops of the oil and continue whisking. Gradually add the oil in a thin stream while continuing to whisk. Stop every few seconds and check that all the oil has been incorporated. Season with the cayenne and salt and pepper. Store in the refrigerator for up to 2 weeks.