My Best Potato Salad yet

• 8 cups potatoes, peeled and cut into 1/2 inch cubes
• 3 eggs, hard boiled and chopped
• 1 cup carrot, peeled and chopped
• 1 cup broccoli floret, chopped
• 1 cup cauliflower, chopped
• 23 cup green onion, chopped
• 12 cup red pepper, chopped
• 23 cup celery, chopped
• 1 cup cheddar cheese, cubed or grated
• 1 cup milk
• 34 cup ranch dressing
• 1 12 cups Miracle Whip
• 12 cup sour cream
• 2 tablespoons green relish
• 2 tablespoons dill pickles, chopped finely
• 2 teaspoons mustard
• 12 teaspoon paprika
• 12 teaspoon black pepper
• 14 teaspoon garlic powder
• 12 teaspoon seasoning salt
• 2 teaspoons parsley flakes
• 1 teaspoon salt (optional)

1. Bring potatoes to a boil, and boil until fork tender, about 10-15 minutes.
2. Drain and let cool in large bowl.
3. Add eggs, and vegetables.
4. Put all liquids and spices into a blender and blend until thoroughly mixed.
5. Add approximately 3/4 of liquid to potatoes.
6. Stir well.
7. If needed, add rest of liquid, until potatoes are well coated and very creamy.
8. Refrigerate 2 hours.
9. Stir before serving.

potatoes, eggs, carrot, broccoli floret, cauliflower, green onion, red pepper, celery, cheddar cheese, milk, ranch dressing, miracle whip, sour cream, green relish, dill pickles, mustard, paprika, black pepper, garlic, salt, parsley flakes, salt

Taken from www.food.com/recipe/my-best-potato-salad-yet-104518 (may not work)