Creamy Potato Salad

Clean potatoes (leave peel on) and place in large stock pot. Cover with water, season liberally with salt, and bring to a boil. Reduce heat and simmer until fork tender, approximately 45 minutes. Remove potatoes from pan.

Cook eggs according to stove top or instant method. See blog post for details and directions.

Peel potatoes (while they are still warm) and slice in small bite-sized slices into a large mixing bowl.

When eggs are cool, separate yolks from whites. Slice the whites into the mixing bowl with the potatoes. Season with salt and pepper according to your taste.

Place yolks in a separate mixing bowl, and mash. Add the other dressing ingredients – the Miracle Whip, sugar, yellow mustard, vinegar, and half and half. Season with salt and pepper according to your taste.

Pour the dressing over the potatoes (while the potatoes are still slightly warm) and egg white slices. Mix well, test for seasonings, and adjust accordingly.