Rosezetta's Potato Salad

(by Layce Lynne Kieu)

5 lb. russet potatoes

8 eggs

4 green onions

4 oz. black olives

12 oz. sweet pickle relish

15 oz. sandwich spread (Best Foods only)

8 oz. Miracle Whip

1 t. paprika

Clean and peel potatoes, and cut into large pieces.

Bring a large pot of water to boil, and cook potatoes until tender.

Drain and place in a large mixing bowl.

Place eggs in a pan of cold water, bring to a boil, turn off heat, and cover for 12 minutes.

Peel eggs and cut into small pieces, reserving a few large rounds for decorating.

Stir sandwich spread and pickle relish into potatoes.

Add chopped egg, green onions, and olives.

Add Miracle Whip and mix well.

Top with reserved sliced eggs, and sprinkle with paprika.

Refrigerate until serving.

(Read The Rock, the story that accompanies this recipe.)