Creamy Potato Salad

Ingredients

• 5 lbs potatoes, peeled & cut into small chunks
• 6 hard-boiled eggs, cooled & peeled
• 1/2 cup dill pickles (optional)
• 1 1/2 cups Miracle Whip or mayonnaise (sometimes I use a mixture of both)
• 2 tablespoons yellow mustard
• 1/4 cup pickle juice (dill not sweet)
• 1/4 cup whipping cream or half-and-half
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon black pepper

Directions

1. 1

   Boil the potatoes until just tender when poked with a fork, remove and drain.

2. 2

   Place the potatoes into a large bowl & let cool to room temperature. (I like to mash about half of the potatoes then add them back in with the chunks).

3. 3

   Cut the eggs in half then remove the yolks. Place the yolks into a small bowl used for mixing.

4. 4

   Add the egg whites & pickles (if using) to a food processor then chop until finely diced. Stir into the potatoes.

5. 5

   Gently mash the yolks with a fork then mix in the mayonnaise, mustard, pickle juice, cream, sugar & spices.

6. 6

   Whisk until creamy then pour over potato mixture. Gently stir until the potatoes are coated with the mayo mixture.

7. 7

   Cover and refrigerate at least 6 hours.