Granny Bettye's Potato Salad

About 12 medium potatoes, peeled and diced.  Cook in water (with no lid) until tender but not mushy (it’s a fine line)
Drain and cool.
Add: 2-3 big dill pickles, chopped
6 boiled eggs, chopped
1 small onion, chopped
1 T. celery seed (or more to taste)
1/4 cup prepared mustard
1 cup mayonnaise (or more to moisten)
Mix well, place in large bowl, sprinkle a little paprika on top.  Tastes even better the next day!

From Trish King

Heather Cross