My Potato Salad

•8 medium potatoes
•8 eggs
•1/4 cup creamy ranch dressing with bacon
•1 cup of mayo (or you may use miracle whip)
•1/4 cup of pickle relish (or more if needed)
•1 tablespoon Mrs. Dash
•Seasoning to taste (I use my old standby, Season All Salt)

Put potatoes in a pan large enough that they can lay flat in the pan. Cover with water and bring to a boil. Cook over medium heat until potatoes test done by pricking with a fork. Rinse with cold water and remove to paper towels to cool.
Boil eggs until hard boiled. About 15 minutes. Rinse with cold water then remove to paper towels to cool.

When potatoes and eggs are cooled, peel potatoes and cut in small chunks into a large bowl. Peel and then slice 6 of the eggs into small pieces on top of the potatoes. Save two of the eggs to garnish the top. Add the rest of the ingredients and seasoning. Mix well. You may add more mayo if you think it is too dry. Put in serving bowl and garnish with the two sliced eggs. Sprinkle top lightly with Season All. Chill for several hours or overnight before serving.