Creamy Potato Salad

Submitted by KDeeWidner

"This is a combination of my mother-in-laws recipe and the taste of my family. I hope you enjoy it as much as we do. My DH doesn't care for onions, so I leave them out. Add them to yours if you choose...my mother-in-law adds 1 cup of sweet onions."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 10-12

ingredients

• 8 -10 medium potatoes (I prefer Yukon Gold)
• 6 hard-boiled eggs
• 1 cup Miracle Whip
• 1 cup mayonnaise
• 3 dill pickles
• 3 teaspoons apple cider vinegar
• 3 teaspoons yellow mustard
• 2 teaspoons sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper

directions

1. Peel and dice potatoes in large bite size pieces. Place potatoes in a large pot, cover with water and add 1 teaspoons of salt, cover and boil until soft but not falling apart. About 15 to 20 minutes. Drain and cool.
2. Meanwhile in large bowl combine mayo, miracle whip, diced pickles, vinegar, mustard, sugar, salt & pepper. Mix well.
3. Add diced boiled eggs (I cut mine into pretty large pieces), and cooled potatoes. Fold all ingredients together until well incorporated.
4. Best if refrigerated for 1 hour before serving.