The recipe below is easy to make. It serves five (or four big eaters). I use one potato for each person plus one extra. I generally use one egg for each person, less one, but adjust it for larger numbers. For example, to make potato salad for 10 - 12, I would use 8 - 9 eggs.
Potato Salad for five
4 large eggs
1/3 cup finely chopped onion (more or less as you prefer)
1/3 cup finely chopped dill pickle (more or less as you prefer)
¾ to 1 cup Miracle Whip
1 rounded tsp. prepared yellow mustard (more if you like it spicier)
1 to 1½ tsp. salt to taste
1/8 tsp pepper
Select 6 potatoes that are all about the same size. Wash unpeeled potatoes well and place them in a large pot of water that completely covers them. Bring to a full boil, lower heat, and simmer gently until tender when pierced with a long fork. If some potatoes are slightly smaller and cook a little softer, that's okay.
When the potatoes are done, remove them from the water and lay them on a towel to cool. As soon as potatoes are cool enough to handle, lift pieces of the peeling with a knife and strip them off; cut out any dark spots or eyes. Cube the potatoes and place in a large bowl. Cover and refrigerate for at least one hour or until completely cool.
While the potatoes are cooling, finely chop the onion and dill pickle. Do not mix the pickle and onion together, as the pickle will flavor the onions.
Boil and peel the eggs and grate with a large size grater. Cover and refrigerate until cool.
When the potatoes are cool, mix in the cooled egg, onion, and pickle, stirring gently. Add salt and pepper if desired. Put Miracle Whip on top of the potato mixture. Stir 1 rounded tsp. of regular prepared mustard into the Miracle Whip and then stir the mixture into the potato mixture. Cover and refrigerate until completely cold.
Some potatoes are more starchy, which can make the mixture a little stiff. If the salad seems too stiff or dry you may want to add more Miracle Whip. I've made this with mayonnaise and think it's better with Miracle Whip.
If you add the other ingredients while the potatoes are hot, it doesn't taste as good, i.e., it partially cooks the onion and affects their taste and texture.
If you're in a hurry, you can put the potatoes in a metal bowl or pan and put them in the freezer. They cool quickly that way, so watch that you don't freeze them.
At different times, I've added green olives, green onions, crisp bacon, vinegar, extra mustard, celery, and just about anything else that comes to mind. It always tastes good. I think what makes it special is how the potatoes are cooked.