Contributed by Barb & Dave (Dorothy Blanchard Jansen–Barb’s Grandma on Dan’s side)

It truly is a recipe of “what looks right” so these measurements are just my best guess.  Good luck! ☺

Plan to make this salad 1-2 days in advance:

Day 1:

• 3 lbs small-medium red or gold potatoes (skin on) boiled until tender. Drain & cool, then refrigerate covered (preferably overnight but minimum 6 hours to chill completely).
• 1 dozen hard boiled eggs, peeled & refrigerate

 Day 2:

• Chop 1 medium yellow or sweet onion, place in a large bowl.
• Scrape peel from boiled & cold potatoes, dice & add to the onion.
• Separate yolk from 10 hard boiled eggs.  Chop whites, add to potatoes & onion.  Place yolks in separate bowl.  
• Keep 2 hard boiled eggs intact for garnish.
• Add salt, pepper & approx 2-3 Tbsp dried or fresh parsley to potatoes.  (I use spinach & herb mix from Tastefully Simple, but grandma didn’t).
• Mix potato/egg whites/seasoning, set aside. 

Dressing:

• Mash 10 hard boiled yolks until crumbly with fork or potato masher.  Add approx 1 Tbsp yellow mustard & 2 cups Miracle Whip.  Fold together, then add to potato mixture.
• If salad seems dry, add more Miracle Whip.  (Do not use real mayonnaise…it doesn’t have the right zip).  Use original Miracle Whip…no low fat, no extra zing, just regular Miracle Whip.
• Once salad is to your liking, place in your serving dish, garnish with the remaining 2 hard boiled eggs, sliced & add a sprinkle of paprika.
• Salad is best to sit for at least 4-6 hours refrigerated before serving, but I typically make it a whole day in advance.