55 min | 30 min prep

SERVES 10

• 6 large baking potatoes
• 4 eggs, hardboiled
• 1 cup salad dressing (miracle whip or mayonnaise)
• 1/2 small onion, finely chopped
• 1 (12 ounce) jar cubed sweet pickles (drained)
• ½ cup parcel, finely chopped
• salt and pepper

1. Boil the potatoes until tender but not too soft.
2. Allow potatoes to cool until you can stand to touch them, then peel and cube.
3. Chop eggs and add to potatoes.
4. Add everything else and mix well.
5. Serve warm or cool.

This is a wonderful summer salad, to accompany barbeque food, or to take on a picnic.