Ingredients
1 pound potatoes, peeled and cubed6 hard-boiled large eggs, divided use8 whole baby dill pickles, sliced1 small onion, chopped4 radishes, slicedDRESSING:1 cup Miracle Whip1 tablespoon 2% milk1 teaspoon prepared mustard1/2 teaspoon dill pickle juice1/4 teaspoon sugar1/4 teaspoon salt1/4 teaspoon pepperPaprika, optional
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain and set aside to cool.
Coarsely chop 4 eggs. In a large bowl, combine the chopped eggs, pickles, onion and radishes; add potatoes. In a small bowl, combine the Miracle Whip, milk, mustard, pickle juice, sugar, salt and pepper. Pour over potato mixture; stir to combine.
Slice remaining eggs and arrange over salad; sprinkle with paprika if desired. Cover and refrigerate for 4 hours before serving.
