Divine Potato Salad

Boil potatoes with skin until just cooked. Allow to cool.

Meanwhile, mix mayonnaise, condensed milk and onion until well-combined.

Peel potatoes and eggs. Cut potatoes into thick slices or cubes. Slice eggs into small pieces.

In a bowl, pack layers, starting with mayonnaise mix, then potato slices, then eggs, followed with salt and pepper. Repeat layers, finishing with mayonnaise mixture on top.

Place salad in the fridge for at least an hour before serving.