POTATO SALAD

15 – 18 red potatoes

Boil with a capful of vegetable oil & 1 – 2 T. dry onion flakes & 1 T. salt. Add 3-4 eggs when it starts to boil. Cook on med. low heat 15 min. Take out eggs & put them in ice water (grate them when cooled). Finish cooking potatoes until done (about 10 more min.). Cool potatoes & then cut in pieces. Toss with dressing & grated eggs:

Dressing:
2-3 bunches green onions, chopped
1 ½ c. miracle whip
1/3 c. sweet relish
1 t. salt
3 T. milk
1 T. (or less) celery salt
2-3 T. fresh parsley (or 1 T. dry)
1/3 – ½ c. mayonnaise
2 T. sugar
pepper to taste
1 ½ t. prepared mustard

Mix all together and mix in potatoes & eggs. Sprinkle paprika on top.

M. Helen Jones