Ingredients
8 medium size White Potatoes
1/2 tsp Salt
1/2 tsp Black Pepper
1/4 cup Red Wine Vinegar
4 Eggs; hard boiled, and diced
1/2 cup Red Onion, diced
1/4 cup Celery, diced fine 
1/3 cup Vlassic Sweet Pickles, diced
1/2 cup Miracle Whip Salad Dressing
2 Tbls French'sYellow Mustard

Cooking Instructions
Place potatoes in a large pot and cover with water. Bring to a boil, cover, and simmer, stirring occassionally to ensure even cooking.  Potatoes will be done cooking when a paring knife or fork inserted into the potato can be easily removed; approximately 25 minutes.  Drain.  Let potatoes cool slightly and peel if you like. Cut potatoes into small cubes while still warm and layer in a medium bowl, sprinkle with salt, pepper, and red wine vinegar as you go.  Refrigerate cubed potatoes while mixing remaining ingredients in another bowl.  Fold remaining ingredients into bowl of potato cubes, thoroughly coating all.  Refrigerate until ready to serve. Serves 6 to 8.

Read more »

         Salad Ingredients

1 head broccoli

1/2 cup Sun-Maid Raisins

1/2 cups water chestnuts
8 slices of bacon, fried crisp

1/2 cup PLANTERS® Cashew Halves & Pieces Lightly Salted
1 cup seedless red grapes

1 medium red onion, finely chopped

         Salad Dressing

1/2 cup Miracle Whip Salad dressing

1/2 cup Breakstone Sour Cream

2 Tbs. sugar

2 Tbs. Heinz white wine vinegar

    Fry the bacon till crisp and drain off excess drippings. When cool, crumble the bacon and set aside.  Cut broccoli florets from head and chop into smaller pieces.  Drain and chop the water chestnuts; dice the onion finely.  Combine together in a large serving bowl the broccoli, water chestnuts, cashews, raisins, red grapes, cooked bacon pieces, and red onion. Combine dressing ingredients together in small bowl and when thoroughly blended, pour the dressing over the salad and toss well to combine.  Store covered in the refrigerator at least 2 hours before serving, to let the flavors blend. Toss again before serving.

Read more »