Potato Salad for a Crowd

This is a true-blue Waterloo County potato salad; sweet and tangy! A great way to use last year's potatoes.

Potato Salad


3 cups Miracle Whip salad dressing

6 tablespoons mustard

2 cups sugar

3 teaspoons salt

1/2 cup milk

1/4 cup vinegar

12 cups cooked, peeled and finely-shredded potatoes

12 hard-boiled eggs, peeled and shredded

3/4 cup onion, chopped

1 1/2 cups diced celery

Mix the first six ingredients for the dressing and set aside. Prepare the remaining ingredients and add the dressing. Refrigerate several hours or overnight before serving, to enhance flavour. This salad keeps well in the refrigerator.