Traditional Potato Salad

In a microwave safe bowl whisk the eggs, sugar, flour, salt, vinegar, mustard and butter until combined. Microwave until the mixture has thickened, stirring occasionally. This will take about 4-7 minutes. Remove bowl from microwave and whisk in evaporated milk. Allow to cool.

Cook the red potatoes in a pot of boiling water until just fork tender, but not mushy. If they are small, this will take about 10-15 minutes; if they are larger add time. Drain the potatoes and peel off the skin with a paring knife.

Roughly chop the potatoes and add them into a large bowl. Add the chopped eggs, green onions and dressing. Stir gently with a spatula to combine. If you like a lot of dressing on your salad you can stretch it by adding some mayonnaise. Season generously with salt and pepper.