Creamy Potato Salad

This is one of the best home made potato salad recipes I've come across. There is some debate in our household between my husband and I on what it needs. I say it needs diced dill pickles, he says it needs diced onions. I'll list both in the recipe and let you decide for yourself. And yes it is very good without either onions or pickles.

3 lbs red potatoes peeled
4 stalks celery diced
1/2 cup light mayo
1/2 cup light miracle whip
1 Tbsp yellow mustard
1 Tbsp white vinegar
8 hard boiled eggs
salt and pepper to taste

1/2 cup diced onion (optional)
1/2 cup diced dill pickles (optional)

	Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
	Mix mayo, miracle whip, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator. Makes about 15-20 1/2 cup servings. Great for a large gathering.