Potato Salad

Mom

8-10 Servings

2 lb Potatoes - 5-6 medium, peeled and cut into 3/4" cubes
2-3 Chopped Hard Boiled Eggs
1/2 Cup Mayonnaise
1/2 Cup Miracle Whip
2 TBSP White Vinegar
1-2 TBSP Yellow Mustard
1-2 tsp Sugar
1/4 tsp Pepper
1/4 Cup Finely Diced Onions
1/2 Cup Finely Diced Dill Pickles or Relish
1 1/2 tsp Salt

Peel, cut, and boil the potatoes until al dente (cooked but still a little firm). Strain and let cool.
Boil the eggs, cool, peel, and chop.
In a medium bowl, combine all of the ingredients besides the potatoes and eggs. (If you salted the potatoes, don't add as much salt here.) After the dressing is thoroughly combined, fold it into the potatoes and eggs.
Chill until ready to serve.
This is best if it has at least a few hours to sit before eating.