Classic Potato Salad

From Melanie Whiting

5 pounds potatoes

5 eggs

8 small dill pickles, diced

2 cups mayonnaise or Miracle Whip

1 tablespoon yellow mustard

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Cube potatoes and boil with 1 teaspoon salt for 20 minutes. Boil the eggs for 14 minutes. Cool, peel and dice. Add to potatoes. Add pickles. Stir together the mayonnaise or Miracle Whip and mustard. Stir into potatoes when cool and mix until all potatoes are covered. Salt and pepper to taste. Refrigerate for several hours.

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