A creamy potato salad chock full of bits of hard-boiled egg and spicy onion.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet still firm, about 15 minutes. Drain and refrigerate until cool, at least 30 minutes.
Peel and chop cooled potatoes; mix with eggs and onions in a large bowl. Add mayonnaise, milk, mustard, salt, and pepper to potato mixture; stir until evenly coated. Chill salad for 1 hour before serving.
Per Serving: 365 calories; protein 5.4g; carbohydrates 14.4g; fat 32.4g; cholesterol 121.5mg; sodium 279.1mg.