1 small bag potatoes (5 lb. bag of small Golden potatoes preferred)
4 large or extra large hard-boiled eggs, cut up
1 cup diced-up yellow onion
4 heaping tablespoons sweet relish
cup 3/4 to 1 Kraft French Salad Dressing Creamy Style*
cups 1 to 2 Miracle Whip Salad Dressing*
Salt and pepper to taste
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Let's Make It
Use a 4-quart boiling pot. Fill halfway full with water and set on stove on high setting. While the water is heating, start peeling potatoes one at a time and cutting into smaller pieces, usually halves, thirds or quarters-depending on the size of the potato, i.e., small ones into halves.
Then drop into water as each one is peeled and cut up. The water will begin to boil before you are finished peeling and cutting up all the potatoes. Continue to boil for approximately 10-15 minutes after your last potato has gone into the water, and check every five minutes until a fork will just go into the potato without a lot of force. Do not let the potatoes boil until they fall apart when stuck with a fork. Take off of heat and drain potatoes completely.
While the potatoes are still hot transfer them to a large mixing bowl and add the remaining ingredients, stir completely. Cover and refrigerate overnight.