Grandma's Potato Salad

10 - 12 Large Potatoes
5    Hard-cooked eggs, diced
4    Large dill pickles, diced finely
1    Medium onion, diced
1/2 Large can olives, diced
4    Stalks celery, diced
1    Cup Miracle Whip
1/2 Cup Mayonnaise
1    Teaspoon prepared mustard
Salt to taste
Lots of fresh ground black pepper
1/2 Teaspoon Worchestershire Sauce
Dash of Tabasco Sauce
Dash of Garlic powder
Pickle Juice (about 1/4 Cup)


Boil and peel potatoes, dice.  Set 1/3 of entire amount of diced potatoes aside, mash remaining 2/3, then fold diced potatoes back into the mashed mixture.


Add eggs, pickles, onion, olives, and celery.  Combine dressing ingredients (Miracle Whip, Mayonnaise, Mustard, Pickle Juice, and Seasonings) and pour over the potatoes. 


If the potatoes are very dry, increase the amount of pickle juice.  


Mix thoroughly and refrigerate, covered.


This is better the second day.  


Slice some of the remaining olives and use as garnish.


Shared by Grandma Hilda McLean


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