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I believe the two secrets to good potato salad are to mix the salad up while the potatoes are still warm and to use bread and butter pickle juice.
5 pounds red or Yukon Gold potatoes
6 hard-boiled eggs
1 pint Miracle Whip or more
Pickle juice off 1 pint bread and butter pickles
1 tablespoon yellow mustard
1 teaspoon dill weed
2 tablespoons sweet pickle relish
1/2 cup celery, chopped or 1-2 tablespoons dried celery
1/2 cup onion, finely chopped or 1-2 tablespoons dried onion
Boil potatoes until tender but not mushy. Boil eggs in shell for 5 minutes on low. While they are both boiling stir all other ingredients together with a wire whip. Put eggs in ice water and peel. Peel potatoes as soon as they are not too hot to handle. Combine all ingredients gently with a large spoon. Add more Miracle Whip and/or pickle juice as needed so potato salad isn't dry. Refrigerate until chilled. Stir again and serve.