This recipe came from Grandma Bernice.  Her potato salad is a family favorite – my husband loves it.  I finally got her secret recipe.  June 2010.

½ cup sugar
1 cup Miracle Whip
¼ cup vinegar
½ can of Evaporated Milk
Salt and pepper
½ teaspoon celery seed
1/8 cup Dorothy Lynch dressing
2 drops of yellow food coloring

Mix and cool in the fridge while boiling the eggs and potatoes.

Fill large saucepan with water and bring to boil.  Slowly add eggs with slotted spoon.  Continue boiling for 10 minutes.  Drain and add cool water.
Peel and boil russet potatoes.  
Mix potatoes, chopped eggs, celery and onion with salad dressing.  Cool.  It’s always best the next day.
10-12 eggs  12 BIG potatoes