Potato salad

Ingredients

Bulk of the salad:

-3 lbs russet potatoes

-6 hard boiled eggs diced

-2 stalks celery diced

-6 green onions diced

-1 bunch of radishes diced (i dont use them all, maybe half?

Dressing:

-1 cup mayonnaise

-1/2 cup miracle whip

-2 tbsp yellow mustard

-2 tsp white vinegar

-1/4 cup relish (mom used sweet)

-1-2 tsp celery seed

-1 tsp paprika

-1/2 tsp sugar

-1/2 tsp garlic powder

-salt and pepper to taste

Directions

1. Peel and cut your potatoes into 1 inch cubes. Put into big pot and cover with cool water.

2. Bring water to a boil and add some salt to the water. Boil about 10 or less minutes until the potatoes are just fork tender. Do not over boil.

3. While potatoes are cooking, mix dressing ingredients. The things that need the most adjusting are mustard, vinegar, and salt and pepper. When mom asked me if it needed more "tang" it was usually vinegar. You want this to be a little too strong to eat straight because the potatoes eat up a lot of the flavor. Throw in the fridge to meld.

4. Chop your other veggies and eggs and add to large mixing bowl.

5. Drain potatoes and set aside to let dry. I have layed mine onto paper towels in the past but do what works for you. Let these get completely cool.

6.Mix everything together and refrigerate!

Notes

you can use alternate stuff too like:

-mixing in fresh chopped dill or parsley

-adding some dijon mustard

-using red potatoes