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MAYONNAISE:.
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(Prepare this the day before you're going to make the salad).
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Put the water, vinegar combination in a pot on the stove and bring to a boil.
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While that's happening, mix the sugar, salt, dry mustard, turmeric, and flour.
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Then whisk in the egg, and milk.
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Pour that mixture into the liquid boiling on the stove.
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Be sure to continue whisking.
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Once it comes to a full boil, let boil for 30 seconds.
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Set this aside to cool, whisking it occasionally to prevent from hardening.
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Once it has cooled, add Kraft coleslaw dressing, Hellman's mayonnaise, adn Miracle Whip.
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Mix well.
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Boil the potatoes.
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Once they are soft, mash them really well while they are hot.
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At the same time you're cooking the potatoes, cook the eggs.
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Mash seven of them, saving the rest to slice on top of the finished potato salad.
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(you can use a pastry blender to make sure eggs are well mashed).
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Chop up the onions and celery, very fine.
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When potatoes are almost cool, add onion, celery and salt and pepper.
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Let both mixtures sit overnight in the fridge.
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In the morning, whisk the eggs and potato mixture,adding mayonnaise to taste.
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Any leftover mayo can be used on sandwiches.
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Add threee sliced eggs to the top of the finished potato salad.
