Potato Salad

Source:  LeAnn Rens

Ingredients:

• 12 hardboiled eggs
• 12 medium-sized baked potatoes
• 2 c. miracle whip
• ½ c. milk
• ¼ c. mustard
• 3 Tbsp. pickle juice
• ¼ c. chopped dill pickles
• 1 Tbsp. Lowry’s seasoning salt
• 1 Tbsp. Mrs. Dash

Preparation:

1. Cube eggs and potatoes and combine.
2. Mix the remaining  ingredients together and add to chopped eggs and potatoes.
3. Let set for several hours or overnight in fridge.

Tastes best if made while eggs and potatoes are still warm.