Creaming Potato Salad

Great side dish for any barbecue. You can add diced hard boiled eggs, if desired. Enjoy!

Serves 4
4 large potatoes, peeled and cut into 1 inch pieces
1/2 cup miracle whip
1/2 cup sour cream
1 tablespoon mustard
1/4 cup milk
1 teaspoon celery seeds
1/2 teaspoon celery salt
1/4 cup diced onion
dash black pepper

1. In a large pot, bring potatoes to a boil in salted water and cook until fork tender. About 8 to 10 minutes
2. Drain potatoes and rinse in cold water.
3. In a large boil, mix together remaining ingredients until blended.
4. Gently fold potatoes into sauce until coated.
5. Refrigerate for 1 hour before serving.