5 pound bag potatoes (hold back about 4)
1 c Miracle Whip
8 oz sour cream
4 inches peeled cucumber (cut slices in half and then in half again)
1 tsp yellow mustard
2 tsp red wine vinegar
1/4 cup sugar
1/2 tsp dried dill weed
2 hardboiled eggs, sliced into ovals
few shakes of paprika
- Put the potatoes (whole and unpeeled) in a big stock pot and cover with water. Boil for about 20 minutes, then start checking to see if done with fork. When tender, drain and set aside to cool slightly
- In a small bowl, combine Miracle Whip, sour cream, cucumber, mustard, red wine vinegar, sugar and dill weed
- When potatoes are still warm, peel them and cut into cubes and place in a large bowl
- Combine the potatoes with the mayo mixture. If too dry add more of mixture (minus sour cream), if too wet add a couple more potatoes. Remember it will thicken when sitting in fridge.
- Add sliced hardboiled eggs on top with a dusting of paprika from high up
