8 lg. potatoes
2 tsp. salt
6 hard cooked eggs, peeled & diced
2 c. cooked diced carrots, well drained (optional)

Potatoes - Cooked in their skins until tender, peeled and cut in about 3/4 inch cubes.

DRESSING:

1 c. mayonnaise
1 med. sized yellow onion, peeled & grated very fine
1 tbsp. spicy brown mustard
1/4 tsp. pepper
3/4 c. heavy cream, whipped

1. Place potato cubes in a large bowl, sprinkle with salt and toss to mix. Cover and refrigerate overnight.

2. Next day, add eggs and carrots and toss lightly.

3. For the dressing: Blend mayonnaise with onion, mustard and pepper, then fold in whipped cream.

4. Pour dressing over salad, toss well. Then cover and let marinate in the refrigerator several hours before serving.