Creamy Potato Salad - cooking recipe

Ingredients

5 lbs potatoes, peeled & cut into small chunks
6 hard-boiled eggs, cooled & peeled
1/2 cup dill pickle (optional)
1 1/2 cups Miracle Whip (sometimes I use a mixture of both) or 1 1/2 cups mayonnaise (sometimes I use a mixture of both)
2 tablespoons yellow mustard
1/4 cup pickle juice (dill not sweet)
1/4 cup half-and-half or 1/4 cup whipping cream
1/2 - 1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon black pepper

Preparation

Boil the potatoes until just tender when poked with a fork, remove and drain.
Place the potatoes into a large bowl & let cool to room temperature. (I like to mash about half of the potatoes then add them back in with the chunks).
Cut the eggs in half then remove the yolks. Place the yolks into a small bowl used for mixing.
Add the egg whites & pickles (if using) to a food processor then chop until finely diced. Stir into the potatoes.
Gently mash the yolks with a fork then mix in the mayonnaise, mustard, pickle juice, cream, sugar & spices.
Whisk until creamy then pour over potato mixture. Gently stir until the potatoes are coated with the mayo mixture.
Cover and refrigerate at least 1 hour.