Grandma Waid's Potato Salad

Summer was never so good as days when we had this potato salad, a pitcher of lemonade and cold cuts on the table . . . the potatoes were boiled early in the day when the windows could be opened to keep the steam and heat to a minimum. I have been known to make sandwiches of this salad. Yum!

Boiled Potatoes cut into 1-1 1/2 inch (bite sized) pieces
Hard Boiled Eggs, Chopped (you may reserve one egg sliced for garnish)
Miracle Whip to taste (my family prefers Miracle Whip but you can use Mayo instead)
1 Large Onion, chopped - sweet is better
Celery Seed
Seasoning (salt, pepper and other seasoning to taste)

Potato salad is a very personal experience but start with the above and work with it. Grandmother never had me measure when I started cooking only baking needed that kind of precision.

The potato to egg to onion ratio is tricky since sizes vary with all three of those items.
About 8 medium russets or large red potatoes to 6 eggs.

It is easiest to mix the rest while the potatoes are boiling. It should look a bit like egg salad and then add another big serving spoonful of Miracle Whip. Liberally sprinkle that with celery seeds. You can use celery instead of celery seeds. I use whatever seasoning salt I have on the shelf and add pepper separately.

You can use the potatoes peeled or with the skins. Grandmother thought whole potatoes should be cooked in the skins, then peeled and cut after cooling. (If you are in a hurry, drain and fill pot with cold water.) Fold potatoes and other salad ingredients together.

If storing completed salad for later use (and it tastes better later) this may well need more Miracle Whip before serving as the potatoes absorb liquid.