Potato Salad

• 5 lbs. potatoes
• water
• 1/2 medium sweet or white onion, diced
• 3 green onions, diced
• 4 stalks celery, diced
• 1/4 c. sweet relish
• 3-4 hard boiled eggs, peeled and diced
• 1 1/3 c. miracle whip
• 1/3 to 1/2 c. mustard
• 1 1/2 tsp. salt, divided
• 1/4 tsp. pepper

1. Peel and cut potatoes into large chunks.
2. Put in large pot with 1 tsp. salt and water to cover.
3. Cook until fork tender.
4. Drain. Set aside to cool.
5. When cool enough to handle, use a dull knife to cut into very small pieces, some will be almost a mashed consistency.
6. Put into a large bowl.
7. Add onion, celery, green onion, eggs, and relish.
8. In a dish mix together mustard, miracle whip, 1/2 tsp. salt and pepper.
9. Taste before you add it to potato mixture.
10. Adjust mustard to personal preference.
11. Mix into potatoes until completely blended.
12. Cover and refrigerate for at least 4 hours before serving, but preferable over night.

potatoes, water, sweet, green onions, stalks celery, sweet relish, eggs, miracle whip, mustard, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20442 (may not work)