I know there are a million potato salads out there and I know they are as good as mine, but shhhh don't tell my children that. They tell me they only like mine and no one else's can compare. I haven't the heart to tell them, they haven't really lived all that long! But, I'll take the compliment as long as they believe! They would be very upset with me if I did not include this in my recipe book! I do have to say though, that this is one really good potato salad! I've made this one for years! Modeled it after my mother's.
1*** Don't use too large of potatoes or this will end up not being saucy enough. also its better to chop the boiled eggs in chunks, not too small or they disappear in the salad.
Boil potatoes with skins on, about 20-25 minutes or until tender.Drain and refrigerate until cold. Overnight is best. When ready to make salad, peel off skins, this should come off easy. Chop the potatoes in small to med sized chunks. I like my potato salad chunky, not mushy so don't cut them too small.
2In a large bowl, combine the mayo, mustard, salt, pepper and celery seed. Stir in the celery, onion and chopped sweet pickle. Add the chopped potaoes and chopped eggs, leaving the one boiled egg until end.
3Toss lightly to coat. Cover and chill 6 to 24 hrs.
To serve, sprinkle top of salad with paprika and slice remaining hard boiled egg in thin circles placing them gently on top for presentaion.