Classic Potato Salad

I grew up making and eating a lot of this potato salad.  My parents offer it as one of the options at the buffet lunch they provide hunters with during the season at their hunting preserve.  It is a great classic salad that works for any bbq or picnic lunch.  Make sure to start it a few hours in advance because it needs time to rest and develop flavor.  It is great on day two and three as well.



Classic Potato Salad

5 pounds potatoes. peeled and quartered
6 hard boiled eggs
2-3 stalks celery, chopped
1/4 cup red pepper
1/4 cup green pepper
1/4 cup onion, diced
1/4 cup sweet relish
1 cup Miracle Whip
1 tablespoon sugar
1 tablespoon mustard
1/2 teaspoon salt 
1/4 teaspoon pepper
1/2 teaspoon celery seeds (optional)

Bring potatoes up to a boil in a large pot of salted water and cook for 10-15 minutes or until fork tender.  Drain and let cool completely, this step may be done ahead of time.  Combine all remaining ingredients in a large bowl and mix thoroughly. Cube potatoes and add to mixture.  Mix gently and refrigerate for at least 2 hours before serving to let the flavors develop.  Taste and season again with salt and pepper before serving.