Eggs, boiled and diced
Mustard (Prepared yellow mustard)
Dill relish (Optional if you have pickles)
|Potatoes, boiled in their jackets|
Once the potatoes are "fork tender" (A fork inserts easily), drain them. Remove their skins. Chop coarsely, add to a large mixing bowl.
|Skins removed, coarsely chopped|
|Ingredients for the dressing|
DressingMix 2 cups of Miracle Whip Salad Dressing, 1/2 cup milk, 3 tablespoons pickle juice, 1/4 cup pickle relish, and 3 tablespoons of yellow mustard. Whisk together. Pour over warm potato mixture. Blend thoroughly.
Salt and pepper to taste.
|Pickles, ready to chop|
|Finished Potato Salad, sprinkled with paprika for color|
Sprinkle lightly with paprika before serving.