White Potato Salad (No Mustard) - cooking recipe

Ingredients

6 -8 cups cooked, cubed potatoes (boiled with jackets on, and peeled)
1 whole onion, chopped (any kind, but red onions are probably the best to use)
4 stalks celery, finely chopped
6 hard-boiled eggs, diced up
8 small sweet gherkins
3 cups Miracle Whip (yes, Miracle Whip!)
3 tablespoons white vinegar
3 tablespoons white sugar
3 teaspoons salt

Preparation

Boil Whole potatoes until a fork will easily slide in and back out with no resistance at all.
Lay out on counter for an hour or so to cool nicely.
Peel, and cube.
I usually do this with no recipe, so I have estimated the amounts as closely as possible.
While potatoes are cooking, mix together, the Miracle Whip, Vinegar, Sugar, and Salt, and refrigerate.
In a large bowl, mix together, the onion, celery, eggs, sweet pickles, and potatoes.
Add miracle whip mixture a little at a time, until it seems the right consistency for potato salad.
You may have some mix left over, but don't throw it out.
After refrigerating a while, the potatoes will absorb a lot of the mixture, and you may need to add more.
Refrigerate for at least 4 hours before serving.
It may taste salty until after it's refrigerated a while.
If you like more salt, or sour (vinegar), you may adjust recipe accordingly.
Just add a little at a time to the finished product, of vinegar, or salt, and mix, until it tastes right to you.
The same applies if you like it sweeter.