4 large hard boiled eggs
4 tablespoons mayonnaise
1 1/4 teaspoon prepared mustard
sugar, milk, salt, pepper, paprika
Peel and boil potatoes until tender. Cut into bite-sized pieces. Chop 3 of the eggs into bite-sized peices and add to potato. Add salt and pepper to taste. Refrigerate for at least 1 hour.
Prepare Dressing:
In a container with a lid, hand whip the mayonnaise and mustard together. Gradually add enough milk to make mixture creamy and smooth but not too thin. Add sugar and continue mixing. Dressing should be very pale yellow. Cover container. Shake dressing and cool in refrigerator.
Assemble Salad:
Slowly add dressing until potatoes are moist. Pile potatoes into a large bowl. With a wooden spoon, spread salad evenly into bowl and spread generously with dressing. Slice remaining egg lengthwise. Separate yolk and set aside. Slice egg white into small slivers and decorate top of salad. Top with finely crumbled egg yolk. Drizzle dressing over egg. Sprinkle generously with paprika. Cover with plastic wrap and refrigerate. Serves 6 - 8.
