Aunt Connie's Potato Salad

This salad is best made ahead and is even better the next day. Serves a crowd

Ingredients:

8 hand-picked medium potatoes
1 dozen eggs,
6 ribs celery
1 large red onion
1 dozen sweet midget pickles (Del Monte)

Directions:

Bring to a boil in a large pot, whole, unpeeled potatoes and eggs. Cook on medium heat until the potatoes are firm but easily pierced with a fork (about 30 minutes after bringing to a gentle boil). Drain; run cold water over eggs to cool; chill potatoes and eggs separately in fridge.
Dice celery, onion and pickles; mix together in small bowl; cover and refrigerate.
(I like to do that much the day before or at least hours before assembling the salad.)

Peel and dice 9 or 10 eggs into a separate bowl. Peel and dice the potatoes into large salad bowl, a couple at a time, seasoning as you go with salt and pepper, adding the celery, onion and pickle mixture and eggs, as you go. So you're sort of layering the ingredients, which will make it easier to mix it altogether with the dressing. This makes a large salad. Reserve two or three eggs to slice and place on top of the salad as a garnish.

Dressing:

3 cups mayonnaise (can use part sour cream)
1 1/2 - 2 tsp. prepared mustard
3 Tbsp. juice from pickles (more or less)

Gently fold dressing into salad. Garnish with sliced eggs and paprika.

Note: If you make it the day before, you may want to wait to add the garnish; gently stir and if needed, add a little more mayo to moisten before topping with garnish.