Courtesy of: Natalie Hansen; Vicki Duffin
10-12 medium red potatoes, halved
7-8 eggs
1/4 C. Chopped pickles
1/2 C. Miracle Whip
1/2 C. Mayo
1 1/2 T. Mustard
3 T. Pickle Juice
1/4 C Milk
1/2 tsp. Onion powder or Onion Salt
1 T. Sugar
1/2 tsp. dried parsley
Salt and Pepper to taste
Boil potatoes and eggs until potatoes are tender. Drain and cover with cold water until potatoes are cool. Chop and peel eggs and potatoes. In a seperate bowl, whisk remaining ingredients (should be the consistency of fry sauce). Stir in potatoes and eggs. Refrigerate until cool.
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