This is a recipe from my mom (now deceased). Any family gathering we had, my mom had to make the potato salad because hers was better than anyone else's. In fact, she gave out the recipe to a number of her sisters (she was the oldest of 12 siblings, equally divided between boys and girls) and even though they used her recipe, it just never came out the same.
Finally, the truth came out at one picnic. My mom handed out the recipe as it was written, but she added more eggs! LOL! She said she was embarrassed to admit how many eggs she used (remember, she was raised during the Depression).
So here, for your eating pleasure, is the Bandi/Heinecke version of potato salad:
8 medium-sized red skinned (or new) potatoes
10 hard-boiled eggs
1 cup diced celery
Salt & pepper
Choose potatoes that are similar in size so they are cooked at the same time. Too long and they will become mushy, too short a time cooking and they are too hard. Boil potatos with a good heaping teaspoon of salt. This is the second secret. Boil in ample water and at a medium heat. You don't want to boil them too roughly. Poke with a toothpick to tell when they're done. (Don't use a fork because it can break up the potato.) The toothpick should slide in easily to the center, but the potato should not be mushy.
Drain potatos and cover with cold water. Let cool completely. We usually drain the water when it gets hot and refill the pan.
Boil the eggs until hard boiled in salted water. Cooking too long makes the centers turn green. They taste just as good; they just don't look as nice. Cover with cold water and cool completely.
Dice celery and set aside.
You can either peel the potatos (you grab the edge of the potato skin between your finger and the blade of a knife and pull back. The skin comes off in strips. The goal is not to cut into the potato.), or you can leave the skins on. Traditionally, we peeled the potatos. Cut into irregular chunks. We make ours just a bit shy of 1" wide.
After potatos are cut into a large bowl, salt and pepper to taste. Do not be stingy with the salt as the potato sucks it up. If you taste a piece of potato, it should taste just a little more salty than you would normally eat it.
Peel and cut up hard boiled eggs. We cut these into slices and chunks, however it works. Add to top of potatos. You can save one egg for garnish.
Dump in celery. Toss lightly. The extra salt should take care of eggs and celery, but check it again. It should taste just a wee bit salty.
Add Miracle Whip. We start with about 3/4 cup (truthfully, that's a guess since we just scoop it out with a tablespoon). Toss and mix gently. Taste to see if it's moist enough. Remember that it's easy to add more but impossible to take it back out again.
This tastes best at room temperature. You can garnish the top with slices of egg and sprinkle with Paprika.