Infused Potato Salad

INGREDIENTS:

• 3 to 3-1/2 pounds potatoes (about 10 medium)
• 6 hard-boiled large eggs
• 1 medium onion, finely chopped
• 1/2 cup infused mayonnaise (see 41cBlog for recipe)
• 1/2 cup evaporated milk
• 3 tablespoons white vinegar
• 2 tablespoons prepared mustard
• 1/4 cup sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Additional hard-boiled large eggs, sliced
• Paprika

INSTRUCTIONS:

1. In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion.
2. In a small bowl, mash yolks. Stir in infused mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

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