Peel and chop the potatoes into uniform pieces. This ensures even cooking. In a large pot, bring water to a boil and add a generous pinch of salt.

Toss in the potatoes and boil until fork-tender, about 15–20 minutes. You want them soft, but not mushy.

While the potatoes are boiling, let’s whip up the dressing. In a bowl, combine the mayonnaise, mustard, relish, evaporated milk, sugar, and vinegar. Mix well. The texture should be creamy yet slightly runny – it will thicken up with the warm potatoes later.

While the potatoes cool, chop the celery, onion, and boiled eggs. I like to slice the eggs carefully to avoid breaking the yolks too much. You want some chunks in your salad for texture.

Once the potatoes are cool, transfer them to a large mixing bowl. Pour the dressing over the potatoes and gently fold everything together. Be cautious not to mash the potatoes. Add in the chopped celery, eggs, and onions.

Taste and season with salt to your liking. Once satisfied, cover the bowl with plastic wrap and refrigerate for at least one hour. This waiting period allows the flavors to meld beautifully.

Before serving, give the salad a gentle stir, sprinkle with freshly chopped parsley, and then dig in. Your guests will be singing your praises!