Grandma's Potato Salad Secret Recipe

Steps

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1. 1
   Wash the potatoes and boil them in lightly salted water until they easily slide off a small knife when tested. They should be tender but still hold their shape.
   ▶ ≈1:24
2. 2
   Peel the potatoes while they are still hot, as the starch has not yet fully set and the skin comes off easily. Once completely chilled, slice them evenly—the cold, firm texture prevents breaking.
   ▶ ≈1:44
3. 3
   Combine vegetable broth, diced onions, vinegar, mustard, sugar, salt, and pepper to create the marinade. Cook the onions until very soft to release maximum flavor and improve the salad's keeping quality.
   ▶ ≈2:32
4. 4
   Place the chilled potato slices into the warm marinade and stir gently to coat each slice evenly. Let it soak—ideally overnight—for deeper, more developed flavor.
   ▶ ≈4:17
5. 5
   Prepare hard-boiled eggs by cooking them for 10 minutes until fully set, then immediately chill them in ice water.
   ▶ ≈2:18
6. 6
   Make egg-free mayonnaise by blending milk and vegetable oil together until it reaches a thick, creamy emulsion. Season with salt and pepper.
   ▶ ≈5:14
7. 7
   Thin the mayonnaise by stirring in condensed milk, which makes it creamier and lighter while adding Grandma's signature subtle caramel note. Season to taste.
   ▶ ≈6:31
8. 8
   Drain the marinated potatoes and combine them with the thinned mayonnaise and spring onions. Mix gently until evenly coated.
   ▶ ≈7:19
9. 9
   Optionally add other ingredients such as pickles, tomatoes, or additional seasonings. Serve chilled or at room temperature. The salad can be enjoyed immediately or stored for later.
   ▶ ≈7:33