Margaret’s Potato Salad

This potato salad is sweet without any mustard
(A Bennett favorite)

6 red unpeeled potatoes, washed

3 eggs

1½  cup Miracle Whip type salad dressing

¼ cup sweet pickle relish

3 Tablespoons sugar

½ cup milk

Put eggs in small saucepan and cover with water.  Bring to a boil then lower heat and cook 20 minutes.  Cool, peel and chop eggs.

Put potatoes in a deep pot.  Add enough water to cover the potatoes.  Turn on high.  When the water starts to boil, turn the stove down to medium, cover and cook 20 to 30 minutes or until a knife can be inserted through the middle of the largest potato smoothly.  Drain the potatoes and add cold water.  Let potatoes cool until cool enough to handle then peel and cut into small pieces. Salt and pepper potatoes. Add chopped eggs.

Stir sauce together in a separate bowl and add to potatoes and eggs: 

If potatoes need more sauce, add more miracle whip and stir carefully.