Fill a 5 quart pan with potatoes, cover with water and boil until potatoes are done. The type of potato you use depends on how you like your potato salad - we like the potatoes to be very well done and cut up fairly small. I usually use russet potatoes. If you use red potatoes, you will get firmer, more indiviualized pieces of potatoes in your salad.
After potatoes are cooked, let them cool. Peel and cut up in bite-sized cubes.
Make at least 6 hard-boiled eggs. Let them cool and cut them up.
Dice up onions and celery.
Dressing: Whisk together Miracle Whip, milk, salt, pepper, sugar, vinegar, mustard and relish.
, Mix all ingredients together and fold in dressing.