Potato Salad

Fill a six quart pan with potatoes (abt 7 pounds) and boil until tender. Cool and peel and cut into cubes. Add 12 hard-cooked eggs.
Mix one quart Miracle Whip (4 cups) and 1 can of evaporated milk (12 oz). Stir until creamy and well mixed. Season with 1 tsp onion salt and 1 tsp salt. Add to potatoes and eggs. Stir carefully until well mixed. Garnish with parsley flakes and paprika. Chill.
Fills the large tupperware mixing bowl.