Chunky Potato Salad - cooking recipe

Ingredients

8 small-med red potatoes
4 large eggs
1/2 small onion, chopped (preferably sweet)
2 -3 gherkins, chopped
1/2 cup salad dressing (Miracle Whip)
1/2 cup mayonnaise
2 tablespoons spicy brown mustard
1 teaspoon celery salt
1/4 teaspoon garlic powder
1 teaspoon ground black pepper

Preparation

- Cook potatoes in a large pot of salted water - about 30-45 minutes or until tender. (do not peel - cook with skins on).
- Cook eggs in a pot of salted water until done - about 20 minutes.
- Drain potatoes and eggs and allow to cool enough to handle. Remove skins from potatoes and shell the eggs.
- Cut the potatoes into about 1\" cubes and place in a large bowl. Chop the eggs and add them to the potatoes.
- In a separate bowl combine the chopped/minced onion and gherkins and all remaining ingredients (except the potatoes and eggs).
- Fold the \"dressing\" into the potatoes and eggs just to cover - don't over mix.
- Refrigerate for at least 1 hour to allow flavors to meld. Stir once more before serving.