Potato Salad

6 (2 pounds) medium potatoes
3/4 cup chopped sweet pickles (or to taste)
2 tablespoons chopped onion
3/4 cup chopped celery
Salt to taste
1 1/2 teaspoons celery seeds
6 hard-cooked eggs (5 chopped and 1 sliced for garnish)

Peel, wash and cube your potatoes.
In a large pan over medium-high heat, add potatoes and cover with cold water; bring to a boil. Reduce heat and simmer, uncovered, approximately 12 to 15 minutes or until just tender. Remove from heat and drain.

Take a potato masher and mash until the consistancy is what you prefer, I like creamy with a few chunks. Add sweet pickles, onion, and celery, to the potatoes. Sprinkle with salt and celery seeds; stir until well blended.

Prepare Potato Salad Dressing.

 Pour salad dressing over the potato mixture; toss gently until well mixed. Add the 5 chopped hard-cooked eggs, folding gently into the  potato salad.

Tip~If potato mixture gets too dry, add additional mayonnaise and sweet pickle juice.
Place salad into a large serving bowl and garnish with remaining sliced hard-cooked egg.  Sprinkle paprika over sliced eggs. Cover and refrigerate at least 2 hours or overnight before serving.

Makes 10 to 12 servings.