My Best Potato Salad yet

I have always wanted to make a very creamy potato salad,that's full of flavour, and this time, after much trial and error, I think I have found the one!

• Ready In: 1 hr 25 mins
• Yields: 12-14 cups

Ingredients

• 8  cups potatoes, peeled and cut into 1/2 inch cubes
• 3  eggs, hard boiled and chopped
• 1  cup carrot, peeled and chopped
• 1  cup broccoli floret, chopped
• 1  cup cauliflower, chopped
• 2⁄3 cup green onion, chopped
• 1⁄2 cup  red pepper, chopped
• 2⁄3 cup celery, chopped
• 1  cup cheddar cheese, cubed or grated
• 1  cup milk
• 3⁄4 cup  ranch dressing
• 1 1⁄2 cups Miracle Whip
• 1⁄2 cup sour cream
• 2  tablespoons  green relish
• 2  tablespoons dill pickles, chopped finely
• 2  teaspoons mustard
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon garlic powder
• 1⁄2 teaspoon seasoning salt
• 2  teaspoons parsley flakes
• 1  teaspoon salt (optional)

Directions

1. Bring potatoes to a boil, and boil until fork tender, about 10-15 minutes.
2. Drain and let cool in large bowl.
3. Add eggs, and vegetables.
4. Put all liquids and spices into a blender and blend until thoroughly mixed.
5. Add approximately 3/4 of liquid to potatoes.
6. Stir well.
7. If needed, add rest of liquid, until potatoes are well coated and very creamy.
8. Refrigerate 2 hours.
9. Stir before serving.