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Grandma Weeza's Perfect Potato Salad

From TRIANGLE RANCH BED & BREAKFAST NEAR BADLANDS NATIONAL PARK
10-12 med. red potatoes (peeled, boiled in 3/4 tsp salt, cooled and cubed)
12 large eggs (hard-boiled, cooled, peeled and chopped)
1 med. yellow onion (diced)
Salt and pepper to taste

Dressing:
2 c. Salad Dressing (Kraft Miracle Whip)
1/3 c. milk
*4 T. prepared mustard
*2 tsp. brown vinegar
1/2 c. sugar plus 1 T. and 1 tsp. (or well rounded half cup)

Whip dressing ingredients together, pour over salad and toss until well-coated. Refrigerate at least 2 hours. Serves 12-15.

*Add a small amount more if you like a more tangy taste. Pure and simple - the secret is salting the potatoes before cooking, plenty of eggs and sugar in the dressing. Leave room for "seconds".