2 lb. russet potatoes
4 boiled eggs
1/4 medium onion
1/4 bell pepper
2 celery stalks
1 cup real mayonnaise (Best Foods or Hellmann's)
1/2 cup sandwich spread (Miracle Whip)
1/4 cup mustard
1/2 cup relish
salt and pepper, to taste

Boil and drain potatoes the day before you are going to make salad. This a very important step. It will allow the potato texture to firm back up a bit and the flavors are better. Refrigerate.

Boil eggs. Peel and grate eggs with cheese grater. Chop vegetables extra fine by hand. Combine all ingredients and stir. Season with salt and pepper, to taste. Enjoy!

Submitted by: V. Rambo