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Grandma Robin’s Potato Salad

6-8 cups cubed potatoes, cooked and still warm
1 Tablespoon oil
1 Tablespoon vinegar
6 hard boiled eggs, chopped
½ cup frozen peas
1 cup diced celery
1 bunch of green onions, chopped
1/3 cup dill pickles
½ - 1 cup mayonnaise
¼ cup whipping cream
1 tablespoon mustard
½ teaspoon celery salt (more to taste)
½ teaspoon garlic powder
½ teaspoon onion powder

While potatoes are still warm, sprinkle with oil and vinegar and refrigerate at least one hour.  Once cooled, add remaining ingredients and mix well.  Chill until ready to serve.