Potato Salad

• 1 cup Miracle Whip
• 1 tb dijon mustard
• 2 tb yellow mustard
• 2 eggs
• 1 diced small onion
• 4 large cubed red potatoes, peel on
• 1 tb. pickle relish
• 2 diced carrots
• 2 diced celery stalks
• 1 small diced green pepper
• 1 small diced red bell pepper

Boil potatoes and eggs until potatoes are tender, but not "mushy". Empty into a collendar and let cool under cold running water at least fifteen minutes. Dice hard-boiled eggs. In a large bowl, mix all ingredients well. Refridgerate at least one hour before serving.