🥔 Grandma Elliott’s Potato Salad

A “tried-and-true” potato salad with no exact measurements — just common sense and generations of love. Creamy, vinegary, and heavenly, especially fresh and slightly warm.

🧂 Ingredients

• New potatoes or red-skinned potatoes (boiled whole, skin on)
• Cider vinegar (to taste)
• Spanish onion, finely chopped
• Hellman’s Mayonnaise (a must!)
• Carnation Evaporated Milk
• Salt and pepper

🍽 Instructions

1. Boil potatoes whole in salted water until just underdone — they’ll finish cooking as they cool.
2. Drain in a colander and let cool slightly. Peel and cut into random chunks.
3. While still warm, sprinkle with cider vinegar — not too much at once. Let absorb while you prepare the dressing.
4. Mix mayo with evaporated milk, salt, and pepper until smooth and silky — not too thin.
5. Add chopped onion into the dressing and stir well.
6. Combine everything gently — potatoes absorb moisture, so make extra dressing for later.
7. Best served slightly warm, but also great after chilling. Refresh with extra dressing before serving again.

💡 Tip: Freeze extra evaporated milk and use later for quick white sauces!