1Wash and scrub potatoes but leave skin on. Peel garlic and slice cloves in half and put in with potatoes in large pot with water just covering the potatoes. Turn on high then turn down to medium once boiling and cook until potatoes are fork tender but not overcooked, about 30 minutes.
2While potatoes are cooking chop celery,onion,eggs and put aside to add later.
3Drain potatoes and discard garlic. Allow potatoes to cool slightly until you can handle them.
4Peel potatoes while still warm and as you cut them up into bite size pieces and put into a large mixing bowl,every 3-4 potatoes you need to sprinkle them with the lemon juice then sugar and toss with a rubber spatula lightly(try not to mash the potatoes) to coat the potatoes until all potatoes are peeled and sugar and lemon juice are used. When done you should have a big bowl of potatoes that are lightly covered with the sugar/lemon juice mixture.
5Add to the bowl the celery,onions,eggs and celery seed. Toss lightly again then mix in the mayonnaise.
6Sprinkle with paprika and refrigerate for at least 3 hours.