1Wash your potatoes, leave whole with the skins on, put into a large pot and cover with water by at least 2 inches. Salt the water, bring to a boil, and cook until potatoes are tender. They'll be done when a paring knife can smoothly go all the way to the center with no resistance, and usually the skin will start to crack, about 30 minutes or so. While doing this, in a separate small pot, boil your eggs. Drain both, cover with cold water and allow to cool to a comforatable handling temperature. Using your thumbs, peel skin from potatoes. This can be done very easily with just your fingers and eyes or bad spots will pop right out. Do not rinse potatoes. Cut into bite-sized chunks into a large mixing bowl. Peel your eggs and dice on top of the potatoes, scattering around. Reserve 3 of the egg yolks in a small mixing bowl. Scatter your celery, onion, relish, celery seeds, and salt & pepper all over the top of potatoes.
In the small bowl, mash up the egg yolks with a fork. Add mayo, MW, mustard, milk and S & P and mix til smooth. Pour over top of potatoes and gently fold through until all ingredients are uniformly mixed through, being careful not to mash potatoes too bad. Sprinkle paprika on top and chill before serving.