Alberta's Potato Salad

Recipe for five pounds of new potatoes

6 to 8 hard-boiled eggs, chopped

Pour 1 cup salad oil over 6 to 8 chopped hard-boiled eggs.


Slowly add to eggs and oil, 3/4 cup vinegar, 1 can evaporated milk, 2 cups mayonnaise, and salt and pepper to taste.

Chop 1 or 2 red onions.

Cook 5 pounds thinly sliced unpeeled potatoes in boiling water just until tender.

Layer potatoes, onion, parsley and egg mixture alternately.