Potato Salad

• 4-6 potatoes, cooked in their jackets for about 35 minutes until tender but not mushy, cooled, peeled, and diced
• 1 medium onion, finely diced
• 1 small green pepper, finely diced
• 2-3 stalks celery, finely diced
• 1-2 carrots, grated or shredded
• 6-8 hard boiled eggs, diced (save one for garnish on top)
• 2 teaspoons salt
• ½ teaspoon pepper
• 1 teaspoon dill seed
• 1 teaspoon celery seed

Dressing

• 1½ cups Miracle Whip Salad Dressing
• 2-3 tablespoons yellow prepared mustard
• 2 tablespoons white vinegar
• 1 tablespoon sugar
• 1 tablespoon milk

Directions

1. Toss all vegetables and seasonings in a large bowl.
2. Mix the dressing in a separate bowl and adjust to your taste.
3. Pour dressing over vegetables and toss to coat.
4. Top with a sliced boiled egg.