4 c. diced, cooked potatoes, cooled
1 1/2 c. chopped celery
3 hard boiled eggs, chopped
2 tbsp. snipped fresh parsley OR 1 tbsp. dried parsley flakes
1 c. Miracle Whip
3 to 4 tbsp. sugar
1 tsp. Gulden's spicy brown mustard
1/2 tsp. celery seed
1 tsp. salt
3 to 4 tsp. sugar, to taste
1/8 tsp. pepper

Toss potatoes, celery, onions and eggs together in a large bowl. To make dressing, place Miracle Whip in a 2 cup measure. Add vinegar, 1 tablespoon at a time, stirring after each addition, until mixture drips off spoon and resembles a thick sauce. Add sugar, 1 teaspoons at a time, stirring after each addition. Taste dressing after each addition of sugar. Dressing should be slightly tangy, but not bite the tongue. Add additional sugar, if necessary.

Add mustard, celery seed, salt, pepper and parsley. Stir thoroughly. Pour dressing over potato mixture and mix together gently, being careful not to break or mash potatoes. Chill and serve. Garnish with a sprinkle of paprika, parsley sprigs, hard boiled egg wedges or halved cherry tomatoes. Makes 8 servings.