Pic-a-nic time

Here's my recipe for potato salad. Everybody says it's really good (although I suspect they say that so I'll be flattered into bringing it). It's time-consuming but lasts several days in the refrigerator--and even tastes better with time.

MY POTATO SALAD

5 lbs cooked, diced potatoes (I prefer Yukon Golds or Red Pontiacs)

2 to 3 bunches green onions, chopped

2 to 3 ribs celery, chopped

6 to 8 hard-boiled eggs

3 or 4 c Miracle Whip

1/3 cup each vinegar, yellow mustard and sugar

1 t salt and pepper to taste

Method:

Peel and boil potatoes in salted water till done and cool completely. Finely chop onions and celery and combine with diced potatoes in a large bowl.

Peel boiled eggs and cool completely. Place egg whites on a plate and egg yolks in a medium-size bowl. Chop or mash the whites and combine with potatoes.

Mash yolks with a fork in the bowl and add vinegar, mustard & sugar, salt & pepper and the Miracle Whip (not mayo). Stir together and refrigerate.

(I often add the chopped onions and celery to the diced potatoes the night before so the flavors combine. Then I boil the eggs and add the rest the following day.) This recipe feeds my whole family with leftovers.