World’s Greatest Potato Salad

I don’t know about being the "World's Greatest", but I do know this is one very nice, simple potato salad.
  
 MARINADE:
1/2  cup  vegetable or canola oil
1/4  cup  white wine vinegar
1  tsp  dry mustard
1  Tbs  sugar
1  tsp  salt
Fresh ground black pepper (generous amount)


SALAD:
5  lbs  Yukon Gold or red potatoes
6  green onions, sliced
1  large sweet onion, diced
2  cups  Miracle Whip
1/4  cup  cream or half & half
1 - 2 Tbs  prepared mustard (Dijon preferred)
6   ribs celery, finely chopped
8   hard boiled eggs

For marinade, combine all ingredients, beating with a wire whisk until blended. 


Boil the potatoes with the jackets (skins) still on them, until just tender. (Potatoes are much more flavorful if you cook them with the skins on them.) I like them just a wee little bit under-cooked, so they are still nice and firm, not falling apart. Peel them just as soon as you can handle them, while still very warm, as the marinade will absorb much better into a warm potato. Dice into nice bite-sized chunks, and layer into a glass oblong baking pan with the green and sweet onions, and the marinade. 


Repeat these layers until all ingredients are used up. Cover with plastic wrap and chill several hours.

When ready to mix the salad, combine the dressing, cream, and prepared mustard. Taste to see if you need more mustard. Add chopped celery and chopped eggs to potatoes.

Reserve some center slices of eggs for garnish, if you desire.

Transfer potatoes into a mixing bowl to toss with the dressing mixture. Taste and adjust seasonings as desired. Garnish with sliced eggs. Sprinkle with a little paprika just for color, if desired.