LAURAS POTATO SALAD

4 large potatoes (Baker size)

4 large eggs, hard boiled (2 chopped for the salad and 2 sliced for the top of the salad)

1 stalk of celery, diced
sweet onion, diced or cup green onion scallions, sliced
3 or 4 large radishes, diced or thinly sliced
green pepper, diced
red pepper, diced
to 3/4 c. dill pickles, diced
to c. smoked ham, diced
Salt and pepper to taste
Paprika

Dressing:
1 c. Miracle Whip
c Sour cream
2 or 3 TBSP mustard
2 TBSP sugar
2 to 3 TBSP dill pickle juice

METHOD:
Peel and cut potatoes (large dice size). Boil for about 5 to 6 min.
Drain and place in freezer for 15 min or overnight in fridge, to cool.
In a large bowl combine the veggie mixture and chopped eggs, add potatoes, salt and pepper to taste.
Combine dressing and pour over potato mixture. Stir just until mixed. Do not over-mix as
it will make the potatoes mushy.
Top with light sprinkle of paprika, sliced eggs. Sprinkle eggs lightly with salt and pepper and paprika.