4-5 c. sliced, diced small red potatoes( about 1-3/4 pounds)
2 hard-boiled eggs, sliced and diced
½ c. diced celery
½ c. sweet pickle relish
½ c. chopped red onion
Creamy Dressing
¾ c. Miracle Whip Salad Dressing
3-4 T. yellow mustard
½ t. celery seed
½ t. salt
½ t. freshly ground black pepper
Instructions
Slice and dice about 4-5 cups of small red potatoes. Rinse off completely in a colander.
In a large sauce pan, place potatoes,with the 2 eggs, and cover with water about 1-2 inches above the top.
Bring to a boil on high heat, then reduce to simmer for about 8-10 minutes, stirring frequently. Test for doneness. Potatoes should be firm to the bite, but not mushy. Drain and allow them to cool off. Place them in a serving dish.
Peel, slice and dice eggs.
Spread diced eggs, celery, onion and relish evenly over the top of the potatoes.
Whisk together dressing ingredients and mix with potato mixture to evenly distribute.
Chill in refrigerator before serving.
Cover and refrigerate any leftovers promptly.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/picnic-potato-salad/