Ingredients
5 medium potatoes, Russet or red
8 eggs, hard boiled (save 2 eggs to use for garnish on salad)
salt & pepper to taste
1/2 c. Mayonnaise or Miracle Whip
1/2 c. sour cream
2 Tbsp. sugar
mustard to taste
1/2 c. sweet pickle relish, or 5 to 6 diced baby dill pickles, if you don’t like it sweet
Dill weed or paprika optional
Instructions
Boil potatoes with peel on for about 40 minutes until potatoes are tender, but still firm. If you are using red potatoes, boil 25-30 minutes.
Peel and dice potatoes and 6 eggs.
Add salt and pepper and toss.
Mix remaining ingredients separately and fold into potato mixture.
Slice remaining 2 eggs and layer on top of salad. Sprinkle top of salad with dill weed or paprika.
Refrigerate overnight (or at least 6-8 hours).
