Potato Salad

Another family favorite. Store bought potato salad just doesn't cut it.

• 6 cups cooked, cubed potatoes
• 6 eggs, hard boiled and peeled
• 3 green salad onions, chopped
• 3 stalks celery, chopped
• radishes, chopped dill pickles, or olives are optional
  

Dressing:

• 1/12 cups miracle whip
• 1 tsp prepared mustard
• 2 tbsp vinegar
• 3 tbsp sugar
• 1 tsp. essence
• 1/2 tsp celery salt (optional)
  
• 1 tbsp parsley flakes

Mix the chopped vegetables in a large bowl, and add the dressing. Toss until mixed well. Garnish with parsley and a dash of paprika for color. Refrigerate until serving. Use leftovers within 2-3 days.