Mercia's tangy potato salad.

Name: Mercia's tangy potato salad.
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: 10 medium potatoes in jackets; 1 can sweet condensed milk; 1 large onion; 1 can sunflower cooking oil; 1 can white vinegar; 5 tsp mild powdered mustard; 2 large chicken eggs; 2 tsp salt; 1 1/2 tsp fine black pepper; 1 dash coarse ground black pepper

Bosbouer @cook_2740605

Dear friend gave me the recipe in 1973.Time to share it again

Bosbouer @cook_2740605

Dear friend gave me the recipe in 1973.Time to share it again

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Ingredients

1 hour

12 servings

10 mediumpotatoes in jackets
1 cansweet condensed milk
1 largeonion
1 cansunflower cooking oil
1 canwhite vinegar
5 tspmild powdered mustard
2 largechicken eggs
2 tspsalt
1 1/2 tspfine black pepper
1 dashcoarse ground black pepper

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Steps

1 hour

1

Boil potatoes in jackets until soft. do not overcook. set aside to cool
2

peel skin off onion. slice into thin rings. push rings loose. set aside
3

open condensed milk and pour content into large mixing bowl.
4

use empty condensed milk tin to measure sunflower oil and add to condensed milk
5

measure white vinegar BUT set aside one quarter. pour three quarters into bowl with other ingredients.use the empty condensed milk tin to measure
6

into the quarter can of white vinegar mix the dried mustard. add this to the bowl
7

break eggs into bowl. discard shells
8

beat mixture to double
9

set mixture aside.
10

remove jackets from cooled potatoes and slice potatoes thinly
11

take salad bowl, layer with sliced potatoes, layer of onion, sprinkle salt and pepper and add layer of mixture. continue to finish all ingredients.
12

refrigerate for at least 12 hours before serving.
13

you can easily double all ingredients. salad will keep and improve. great for festive season. 6 days if refrigerated.
14

Stir before serving