Aunt Vi's Red Skinned Potato Salad Recipe

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet still firm about 15 minutes. Drain and refrigerate until cool at least 30 minutes.

Peel and chop cooled potatoes; mix with eggs and onions in a large bowl. Add mayonnaise milk mustard salt and pepper to potato mixture; stir until evenly coated. Chill salad for 1 hour before serving.