Mama's Potato Salad

This is the time of year for main dish, make-ahead salads.  This is my favorite recipe for potato salad.
There is nothing “gourmet” about this potato salad. It is just a delicious, simple way to serve a main dish salad that depends on good ingredients. It’s a very old and old-fashioned recipe. It’s perfect with just about any picnic or porch meal.
We like a mayonnaise that doesn’t have sugar and has mustard, like Mrs. Clark’s (which says "Gluten free" on the label) or Duke’s, and farm fresh eggs are perfect.  What makes this unique is mixing the cooked egg yolks with the mayonnaise.  I like to steam both my eggs and potatoes.  You can also use home canned potatoes, just rinse and use.
Steamed Eggs
Vegetable Preparation Times

Mama's Potato Salad
3 pounds potatoes
6 medium eggs -- hard cooked (save 2 or 3 slices or wedges for garnishing)
1 medium onion -- chopped
1 1/2 stalks celery--chopped
½ cup mayonnaise or Miracle Whip (if you must)
½ cup Heavy Cream -- (or sour cream)
3 tablespoons vinegar (we use cider)
2 tablespoons mustard, prepared (the bright yellow kind)
¼ cup sugar
1 teaspoon salt
dash paprika on top
1. Cook potatoes until just done, drain and cool. Peel and cut into chunks.
2. Separate egg yolks from whites, chop whites and add to potatoes with onion.
3. In small bowl, mash yolks, stir in mayonnaise, heavy or sour cream, vinegar, mustard, sugar and salt. Pour over potatoes and toss well.
4. Spoon into serving bowl and chill. Garnish with paprika and a couple egg slices or wedges.
Cost 2019: $1.95 or 25¢ per serving.        8 servings

Here are the amounts of ingredients I use for 2 servings:

6          ounces  potatoes  
  1         hard-cooked egg
  1         tablespoon  onion -- finely chopped
  1         tablespoon celery, diced
  1         tablespoon  mayonnaise
  1         tablespoon  heavy cream
  1  1/2  teaspoon  white vinegar
  1         teaspoon  prepared mustard
  2         teaspoons  sugar
     1/8   teaspoon  salt
    1/16  teaspoon  pepper