World's Best Potato Salad

Recipe View Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until the potatoes are easily pierced with a fork, about 20 minutes.

Recipe View Drain the potatoes and let them cool slightly until you can handle them comfortably.

Recipe View While the potatoes are cooking, in a medium saucepan, whisk together the sugar, beaten eggs, and cornstarch. Season with salt.

Recipe View Stir in the evaporated milk, vinegar, and mustard. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.

Recipe View Remove from heat and stir in the butter until melted and smooth. Transfer the dressing to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate until completely cool, about 30 minutes, then stir in the mayonnaise.

Recipe View Peel and dice the cooled potatoes. Transfer them to a large bowl.

Recipe View Add the diced hard-cooked eggs, chopped onion, celery, and 1 teaspoon of salt to the bowl with the potatoes.

Recipe View Gently stir the chilled dressing into the potato mixture until everything is evenly coated. Be careful not to overmix.

Recipe View Cover the bowl and chill in the refrigerator for at least 3 hours, or preferably overnight, to allow the flavors to meld.