BEST EVER POTATO SALAD

(from the Cream of the West Cookbook with my Little Tweaks)

(don't worry, you don't have to put any tweaks in it)

(my Tweaks are in RED)

In a small bowl, combine:                                                   

1 1/2 cups mayonnaise      (a big glob of Miracle Whip)                      

3 tbsp sweet pickle juice             

1 tbsp mustard

2 tsp salt

pinch of pepper

In a large bowl, combine:

8 cups cubed cooked potatoes  (just chop up enough spuds for your dinner)

1 1/2 cups thinly sliced celery  (I don't usually use celery)

1/2 cup chopped green onion  (I use plain yellow onion)

1/4 cup thinly sliced radishes  (nope - but I do add cubes of medium cheddar cheese instead)

1/2 cup chopped gherkins  (or a big spoon of sweet relish if you don't have or want to chop gherkins - or you can use sweet pickles, even better)

4 hard-cooked eggs, chopped (put them in the cold water with the potatoes -when the potatoes are cooked, so will the eggs - be cooked, that is)

Pour dressing over veggies & eggs, and toss gently. Chill at least 3 hours.(Or eat warm - why not? It's delicious. Don't forget to lick the spoon.)