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1
Place potoates in large pot with enough water to cover by an inch.
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2
Bring to boil over high heat.
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3
Reduce the heat to med-high and simmer until tender, but not mushy, about 20 minutes.
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4
Pour out most of the water and place the pot in the sink.
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5
Run cold water over the potatoes for about 2 minutes.
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6
Drain well.
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7
Peel the potatoes and cut them into 1/2 inch cubes.
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8
Place in a large bowl.
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9
Chop 4 hard-cooked eggs and add to the potates, along with the red onion, green pepper and celery.
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10
Sprinkle with celery seed.
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11
Gradually stir in the mayonnaise, mustard and relish, being careful not to smash the potatoes.
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12
Season with salt and pepper to taste.
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13
Transfer to a large serving bowl.
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14
Slice the 2 remaining hard cooked eggs.
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15
Arrange the slices on top of the salad and sprinkle with paprika.
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16
Server immediately, or cool, cover tightly with plastic wrap and refrigerate until chilled, at leat to hours.
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17
Note: How to hard cook eggs.
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18
Place the eggs in a saucepan (non-aluminum) just large enough to hold them in one layer.
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19
Fill with enough cold water to cover by 1 inch.
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20
Bring to a gentle boil over high heat.
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21
cook for 30 seconds.
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22
Remove from the stove and cover tightly.
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23
Let stand for 15 minutes.
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24
Pour out most of the water and place the pan in the sink.
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25
Let cold water run over eggs for about 3 minutes.
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26
Crack and peel the eggs while still warm.
