4 lg. potatoes, boiled & mashed
1/2 onion, chopped fine
2 boiled eggs, mashed with fork to achieve fine chopped
3 chopped dill pickles (or chopped hamburger dills)
Salt & pepper to taste
1/4 c. mustard (more if you desired more tart taste)
3/4 c. Miracle Whip salad dressing

Add onion, pickles, eggs, mustard and salad dressing to mashed potatoes, stir until well blended. May be served warm, or refrigerate in covered dish and serve cold. (You can save your leftover mashed potatoes and make this salad.) Serves 6 to 8.