Dill Pickle Potato Egg Salad

Dill Pickle Potato Egg Salad 4 lbs. medium red potatoes, peeled and halved 5 eggs, hard boiled 1 cup dill pickle relish (I use Heinz brand) 1 small onion, chopped 1-1/2 cups mayonnaise (I use Dukes brand) 1 teaspoon celery seed 1/2 teaspoon salt 1/4 teaspoon pepper Paprika In a large pot, add the potatoes and enough water to cover them by about an inch. Bring to a boil and cook about 15 minutes or until fork tender. Drain the potatoes and cool. Once cooled enough to handle, cut the potatoes into bite sized chunks and place in a large mixing bowl. Chop 4 of the hard boiled eggs, and slice the fifth one. Add the chopped eggs, chopped pickles and the chopped onion to the potatoes. In a separate mixing bowl, combine the mayonnaise, celery seed, salt and pepper. Dump this mixture into the bowl with the potatoes and stir gently until everything is coated. Top with the sliced egg and a sprinkle of paprika. Cover and pop it in the fridge for 2 hours before or overnight before serving.