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.

Scanned, Busted & Proofed by Gene Johnston (ejohnston@mailexcite. Com)