3-4 lbs potatoes (Russets are fine)
2 stalks of celery
1 large onion
8 large hard-boiled eggs
1/4 tsp celery seed
1/4 tsp mustard seed
1/8 tsp pepper
1/8 tsp celery salt
1/8 tsp paprika
1/8 tsp ground mustard
Miracle Whip (buy two large jars, it sometimes takes a little more than 1 jar)

Scrub the potatoes and put in large pan, cover with water (do not peel the potatoes). Boil until done (test with a fork). Drain and let cool. At same time as you cook the potatoes, boil the eggs – cover them with about two inches of water, boil for a 1 minute, then cover the pan with a lid and turn off the heat. Drain after 15-20 minutes and run cold water over the eggs to cool them off. Drain the potatoes and let them cool too. Finely chop up the onions and celery. Peel the potatoes and eggs. Cut the potatoes into pieces and slice the eggs with an egg slicer, reserving 2-3 eggs to use as a garnish on top of the salad when you’re done. Mix in the seasonings and miracle whip, adjust your spices to taste – I am sort of guessing on the conservative side on the spices, because I just pour them in without measuring. Wipe off the outside, rim and inside the top of your bowl, so it doesn’t have potato salad smeared all over, because that looks nasty. You should always make sure your serving bowls are wiped off on the outside and down to the food on the inside – better presentation. Spread out your remaining sliced hard-boiled eggs on top and sprinkle with paprika, you’ll have to wipe again, because the paprika will get on the inside of the bowl.