Traditional Potato Salad

2 1/2 to 3 pounds Idaho potatoes (5 large, or 8 to 9 medium)

8 hard-boiled eggs, peeled

1 medium onion, finely chopped (about1/2 cup)

3 dill pickle spears, chopped (about 2/3 cup)

1/2 cup mayonnaise

1/2 cup Miracle Whip salad dressing

3 tablespoons liquid from dill pickle jar

2 tablespoons prepared yellow mustard

1/4 teaspoon garlic salt

1/4 teaspoon freshly ground black pepper

Scrub potatoes well, but do not peel. Place potatoes in a stockpot, add water to cover and bring to a boil over high heat. Reduce heat to medium high and cook 12 to 15 minutes, or until a knife can easily pierce the potatoes, but they�re still firm. Pour off the hot water, and add cold water to the pot to help cool down the potatoes. Set potatoes aside while preparing remaining ingredients.

Roughly chop 6 of the eggs, saving two for garnish. Add the chopped egg to a large mixing bowl. Add the onion and chopped pickles to the bowl.

In a small mixing bowl, using a whisk, combine the mayonnaise, Miracle Whip, dill pickle liquid, yellow mustard, salt and pepper. Whisk well to combine; set aside.

Remove the cooled potatoes from the pot of water. With a paring knife, remove the potato peels (they will come off easily). Cut the potatoes into small cubes and add to the other ingredients in the mixing bowl. With a wooden spoon, gently toss the salad ingredients to mix. Add the dressing mixture and gently toss again to coat all ingredients well.

Transfer potato salad to a serving bowl. Slice remaining two eggs into thin slices and arrange them around the salad to garnish. Cover and refrigerate at least 3 hours before serving (preferably overnight) to let the flavors combine.

Makes 12 3/4-cup servings (about 9 cups of salad).

Nutrition information per serving: 251 cal., 149 mg chol., 298 mg sodium, 6.5 g pro., 14 g fat, 25 g carbo.