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

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

open condensed milk and pour content into large mixing bowl.

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

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

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

break eggs into bowl. discard shells

beat mixture to double

set mixture aside.

remove jackets from cooled potatoes and slice potatoes thinly

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

refrigerate for at least 12 hours before serving.

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

Stir before serving