• Potatoes: Peel and dice potatoes. Dice size should be the size you would like to eat, approximately ¼ “ to ½ “ dice. Since you will be just cooling and mixing after you cook the potatoes. This also helps the potatoes cook quickly and uniformly.
  
• Bring to a boil and continue cooking for approximately 10 minutes. Just until fork tender. Don’t overcook or they will be mushy. Drain in colander until cool.
  
• Eggs: Make the hard-boiled eggs. Place in covered kettle with 1 inch of water. Bring to a boil and continue boiling for 5 minutes. Turn off heat and let sit covered 10 minutes. Then cool slowly with cool running water. As soon as the eggs can be handled, begin peeling the eggs. Make sure to rinse off each one to remove any leftover shell. Dice eggs and egg and add to the bowl. Add to the diced potatoes. Sometimes if I am trying to be fancy, I set aside 1 or 2 hard-boiled eggs. They can be sliced and put atop the potato salad. Then I will sprinkle a bit of paprika on top.
  
• Celery and Onion Dice the celery and onion and add to the diced potatoes and eggs.
  

Dressing

• Use a bowl large enough to mix ingredients for the dressing. Add the Miracle Whip, sugar, milk, sweet pickle relish, yellow mustard, lemon juice, salt, and pepper. Use a wire whisk to mix ingredients until well incorporated and creamy. Sometimes, I find that I need to add a bit more milk to get it to a creamier mixture. Don’t worry if you make it too creamy. You can always add a bit more Miracle Whip or just let the potatoes soak up the dressing overnight before you serve it.
• Pour the dressing over the potatoes, eggs, onion, and celery. Gently mix to coat. Refrigerate. Can be eaten right away or later.