5 lbs. potatoes
8 hard-boiled eggs
6 stalks celery
1 lg. onion
3 c. diced, cooked ham (optional)
5 1/4 c. salad dressing (not mayonnaise)
2 tbsp. mustard
2 tbsp. sweet pickle relish
1/4 tsp. sugar
3 tbsp. celery seed
1/4 tsp. red cayenne pepper
Salt & pepper to taste
Paprika for garnish

Boil whole potatoes in skins until tender. Skin and dice in large bowl. Dice eggs, celery and onion. Add to potatoes (add ham at this time, if applicable). In separate bowl, mix all other ingredients together (except paprika) until well blended. Smooth mixture over potatoes and other diced items. Blend well. More mixture may be required to taste. Sprinkle paprika over salad. Chill and serve. Note: when making large amounts of potato salad, be sure to choose a large enough bowl for easy blending. I've also found that rolling up my sleeves, washing and drying my hands and mixing the salad with my hands is the easiest and best way to get a good mixture. This is an easy recipe to adjust to taste.