Michael's Creamy Potato Salad

Yield:  This salad will feed 12 people.

 

Ingredients:

• 6 medium potatoes (2 pounds)
• 1¼ cups Mayonnaise or Miracle Whip
• 2 tsp Mustard (optional)
• ½ tsp salt
• ¼ tsp pepper
• 1 cup thinly sliced celery (2 stalks)
• 1/3 cup finely chopped onion (1 small yellow)
• ½ cup chopped sweet pickles w/ some pickle juice
• 9 hard-boiled Eggs, 6 coarsely chopped, 3 sliced
• Paprika (artistic final touch)
• Secret Ingredient: ½ pint of real Whipping Cream! 

Directions:

1. Cook Potatoes whole the night before.  Place potatoes in a medium saucepan; add water to cover and ¼ tsp alt.  Bring water to boiling; reduce heat.  Simmer, covered, for 20 - 25 minutes or till just tender.  Drain well; cool slightly.
   
   
2. Skin potatoes after cooked, then place in bowl.  Do not chop or slice yet.  I recommend to store the bowl of skinned potatoes in refrigerator overnight to add firmness.  Cook and chill hard-boiled eggs as well.
   
   
3. The next morning, slice potatoes lengthwise into ½" slices.  Then cut the slices into ½" cubes.
   
   
4. For Dressing, use a large mixing bowl and combine the mayonnaise or miracle whip, mustard (if desired), the ½ tsp salt, and pepper.
   
   
5. Stir in the celery, onion, and chopped pickles and juice.  Add the cubed potatoes and eggs.  Toss or Mix gently to coat.
   
   
6. Whip up the whipping cream until firm; do not add sugar or vanilla.  Mix the prepared whipping cream into the potato mixture to add an extra special richness and creaminess that makes this recipe even better!
   
   
7. Take the 3 remaining boiled eggs and cut into ¼" slices; place flat as top layer of the egg salad for aesthetic decoration.
   
   
8. Cover and chill for 6 - 24 hours.

Additional Notes:

When ready to serve, sprinkle on a dash or two of Paprika (optional).

I do not like a lot of mustard in my potato salad.  The original recipe called for 1 Tbsp, yet I reduced it slightly.  Increase or decrease the amount of mustard to your individual families taste.