Creamy Potato Salad

• 8 -10 medium potatoes (I prefer Yukon Gold)
• 6 hard-boiled eggs
• 1 cup Miracle Whip
• 1 cup mayonnaise
• 3 dill pickles
• 3 teaspoons apple cider vinegar
• 3 teaspoons yellow mustard
• 2 teaspoons sugar
• 12 teaspoon salt
• 12 teaspoon black pepper

1. Peel and dice potatoes in large bite size pieces.
2. Place potatoes in a large pot, cover with water and add 1 teaspoons of salt, cover and boil until soft but not falling apart.
3. About 15 to 20 minutes.
4. Drain and cool.
5. Meanwhile in large bowl combine mayo, miracle whip, diced pickles, vinegar, mustard, sugar, salt & pepper.
6. Mix well.
7. Add diced boiled eggs (I cut mine into pretty large pieces), and cooled potatoes.
8. Fold all ingredients together until well incorporated.
9. Best if refrigerated for 1 hour before serving.

potatoes, eggs, miracle, mayonnaise, dill pickles, apple cider vinegar, yellow mustard, sugar, salt, black pepper

Taken from www.food.com/recipe/creamy-potato-salad-461354 (may not work)