Fourth of July Colonial Style Potato Salad

Place potatoes in a large saucepan with water to cover. Boil potatoes about 30 minutes until just tender. Drain potatoes, peel and slice thinly. Place the potato slices in a large glass bowl. Stir together oil, vinegar, onion, salt and pepper in a medium bowl. Pour the vinegar mixture over the potatoes and toss gently to blend. Cover and refrigerate potatoes at least 30 minutes until chilled. Whisk together mayonnaise and cream in a small bowl until smooth. Pour over the potatoes. Add diced eggs and celery and toss gently to combine. Serve immediately.