Mom's Potato Salad

5 pounds russet potatoes, peeled and diced

3/4 cup mayonnaise

3 ribs celery, minced

1/2 medium onion, minced

1 tablespoons dill relish

1 1/2 teaspoon yellow mustard

3/4 teaspoon white sugar

1/2 teaspoon table salt

1/4 teaspoon celery seed

fresh ground black pepper as desired

paprika for garnish, if desired

1. Cook diced potatoes in a large pot of salted boiling water until they are almost tender, about 15 minutes. (If you cook them too long you'll end up with potato mush when you stir in the dressing.)

2. While the potatoes are cooking, mix together the remaining ingredients, except the paprika, in a large bowl. 

3. Drain the potatoes really well, but do not rinse them. Let cool for 5-10 minutes. Add the warm potatoes to the dressing and mix gently until the potatoes are evenly coated. Transfer to your serving bowl and sprinkle with paprika if desired. Chill for a few hours and serve cold, or serve warm immediately. 

Makes enough salad to serve 8-10.