Instructions: Wash potatoes; cook in jackets in covered pot until tender. Drain, let cool; peel and slice thin or cube. Add onion, celery, pickles and 4 eggs cut in small pieces. Mix lightly together. To mayonnaise add French dressing, mustard, vinegar, cream and salt. Mix into potato salad. Slice other 2 eggs on top; sprinkle with paprika. Cover and chill.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.