Cowgirl Potato Salad

• 2 pounds russet potatoes
• 1 cup miracle whip
  
• 2 teaspoons sweet pickle relish
• 2 tsps minced dill pickle
  
• 2 teaspoons white sugar
• 2 chopped green onions
• 2 teaspoons prepared mustard
• 1 teaspoon white vinegar
• 1 tablespoon minced celery
• 1 teaspoon minced pimento
• 1/2 teaspoon shredded carrot
• 1 tbsp chopped parsley
• 1/4 teaspoon ground black pepper
• salt to taste
• 3 hard boiled eggs, chopped
  

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

In a large bowl, combine the mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. When potatoes are cooked, dump them in with the mayo. Mix well, add chopped eggs. Chill and serve.