Aunt Cheryl's Potato Salad

Cooked and Peeled Potatoes* (large russet) - large dice
Hard Boiled Eggs - diced

(Potato/Egg Ratio 1:1)

Miracle Whip (until it looks right)

Mustard (about 1 Tablespoon)

Salt

Pepper

Sweet pickles w/juice (or Sweet Pickle Relish)

Optional Add-ins:
onions (small dice, any kind)
celery (small dice)
Parsley
Crumbled bacon

*To cook and peel potatoes:  Bring water to a boil.  Score center of potatoes all the way around.  Place potatoes in boiling water (doesn't need to be a hard rolling boil, but harder than a simmer).  Boil about 15 minutes.  Prepare an ice bath (bowl of water with ice in it).  Remove potatoes from boiling water and put in ice bath.  Move them around in the ice for about ten second or until the are cool enough to handle.  Then squeeze off the skin.

Watch Maryanne from Gilligan's Island for a wonderful demonstration!

Tips for Potato Salad

If you want measurements