Potato Salad

6 large Russet potatoes
1 cup Italian salad dressing
6-10 eggs, hard boiled
¾ cup sugar
¾ cup vinegar
1 cup diced onions
1 cup diced celery
1 cup mayonnaise
1 cup Miracle Whip
1 cup sour cream
1 tablespoon mustard
½ teaspoon celery seed
2 tablespoons fresh chopped chives
Salt
Pepper

Boil potatoes until done but firm. Peel and dice potatoes into a large bowl. Pour Italian salad dressing over potatoes while still hot. Let stand 10-15 minutes. Combine sugar and vinegar and bring to a boil. Set aside to cool. To the potatoes, add onions, and celery.

Combine 2/3 of the vinegar sugar mix with the remaining ingredients. Chop all but three eggs and add to the mixture. Cover and refrigerate for 1-2 hours or just before serving. Add more of the creamy mix or the vinegar sugar mix to the salad before serving if needed. Slice the remaining eggs and use as a garnish.