Janet'S Potato Salad - cooking recipe

Ingredients

8 -10 potatoes
4 hard-boiled eggs, , sliced
1 medium onion, diced
celery, diced or celery flakes
Kraft salad dressing
mustard
milk
diced pickles or diced pickle relish
1/2 teaspoon basil
1/2 teaspoon parsley flakes
salt and pepper
stuffed green olive
paprika

Preparation

Wash potatoes, cut in half and boil with skins on.
When cooled, remove skins and cube.
Add onion, and diced celery.
Set aside.
Mix salad dressing, mustard, pickles/relish, spices, salt and pepper, and a tbsp or so of pickle juice.
Mix well, thin out with milk, using your own judgment as to consistancy.
Pour over cubed potatoes and mix well.
Gently stir in sliced eggs, reserving 5-6 slices for garnish.
Pour into serving bowl, place remaining eggs on top, put one olive slice on top of each egg slice, sprinkle with paprika and parsley flakes.