There are many recipes for potato salad, but this is how Grandma made hers.

If you mix it when the potatoes are warm, it will be nice and creamy when it is cold.

She always grated the onion if she used a large onion because I have never liked chunks of strong raw onion.

Many times she would cook her own salad dressing for the salad. I found her recipe in one of her hand-written recipe collections.

5 or 6 cups of warm boiled potatoes cut into small chunks
6 hard boiled eggs, chopped fine
1 stalk of celery, sliced thin
1 or 2 green onions, chopped fine, handful of chives, or a little grated onion
1 dill pickle, chopped fine
Make a dressing of:
1 cup sour cream
1 cup Miracle Whip
1 heaping teaspoon prepared mustard
2 teaspoons sugar
Salt and pepper to taste

Add enough dill pickle juice to thin the dressing to a thick cream-like consistency.

You’ll just have to experiment with this as it shouldn’t be too thick and not too thin.

Pour the dressing over the salad and mix well.

Refrigerate for several hours or overnight before serving.