Mike's Old Fashion Potato Egg Salad

• 5 lb Bag Potatoes washed - unpeeled
• 25 Boiled Eggs yep 25 - use older eggs - they peel easier
• 2 can Black Olives use only the firm ones - discard mushy ones
• 3 large White Onions
• 6 large Clausen Dill Pickles no substitutions - these are the most delicious & crisp you'll find
• 3/4 cup Whole Milk add slowly until desired consistency
• 1 jar Mayonnaise use 2/3 to 3/4 jar
• 1 tbsp Yellow Mustard
• 1/4 tsp White Pepper
• 1/4 tsp Celery Seed
• 1 tbsp White Sugar or more - add slowly to desired tastes
• 3 Celery Stalks with leaves/tops
• 1 tsp White Vinegar to temper sweetness if needed

1. Bring older eggs to a boil in a large pot.
2. Turn off heat.
3. Once water has boiled - cover eggs and let them sit in that hot water for 18 minutes exactly undisturbed.
4. Drain water and run under cold water immediately until eggs and pot have completely cooled off.
5. This method will make perfect boiled eggs everytime with little discoloration.
6. And, by using older eggs, they'll be very easy to peel.
7. Wash potatoes well.
8. Do not peel.
9. Then boil potatoes until you can easily run a knife through the largest potato.
10. Drain and allow them to cool slightly.
11. Whip milk, mayo and spices in a very large bowl.
12. You'll want your texture thick enough to coat and stick but, thin enough to mix easily.
13. Peel eggs and quarter.
14. Chop vegetables.
15. Chop your warm potatoes into bite sized 1" pieces.
16. Place potatoes into your chilled mayo mixture.
17. Gently fold them in until they're fully coated.
18. Your warm spuds will break up easily!
19. It's important that your potatoes be warm upon mixing.
20. They'll immediately begin to absorb your mayo/milk/spice mixture.
21. Gently incorporate your eggs and vegetables in with your potatoes.
22. Again, fold in gently until everything is completely coated.
23. If your mixture is too thick and not coating easily, just add a splash of whole milk and mix in your bowl.
24. Repeat if necessary.
25. Lightly sprinkle Paprika on top of salad before serving.
26. Chill overnight if possible in a large covered bowl.
27. Stir intermittently.
28. Enjoy!

potatoes washed, eggs, black olives, white onions, pickles , milk add slowly, mayonnaise, yellow mustard, white pepper, celery, white sugar, celery, white vinegar

Taken from cookpad.com/us/recipes/364989-mikes-old-fashion-potato-egg-salad (may not work)