Mitchell Family Potato Salad

Mitchell Family Potato Salad

8 medium Russet potatoes, quartered
8 hard boiled eggs, peeled and diced
3/4 cup finely chopped candied party pickles*
1 large can olives, finely chopped
1 tsp. Lawry's seasoned salt
1 & 3/4 cup Miracle Whip
1 Tbs. yellow mustard
2 Tbs. milk
paprika

Boil potatoes with skins on for 12-18 minutes, until tender but firm (not mushy). Keep checking by pricking with a fork. After draining and cooling, remove skins and dice.
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In a very large mixing bowl add potatoes, boiled eggs, pickles and olives. Sprinkle seasoned salt over the top. In a separate bowl, mix Miracle Whip, mustard and milk.
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Mix dressing into salad well. Taste test and add more Miracle Whip until desired consistency is reached. Sprinkle top with paprika and chill.


*I use Storey's Sweet Memories distinctively flavored fancy candied party pickles which can be purchased at Macy's grocery store and possibly other Associated Foods stores. These pickles are a crazy bright neon green color and look realy fun in the salad!