Recipe - Pattis Potato Salad

3 pound Redskinned potatoes; (20
potatoes), well
; scrubbed
6 lg Eggs; hardcooked
1 md Red onion; finely chopped
1 md Green bell pepper; seeded
and finely
; chopped
2 md Celery ribs; finely chopped
2 teaspoon Celery seed
2/3 cup Mayonnaise
2 tablespoon Yellow mustard
3 tablespoon Sweet pickle relish
Salt
Freshly ground black pepper
Paprika

1. Place the potatoes in a large pot and add enough salted water to cover
by 1 inch. Bring to a boil over high heat. Reduce the heat to mediumlow
and simmer until tender, but not mushy, about 20 minutes. Be sure they are
cooked! Pour out most of the water and place the pot in the sink. Run cold
water over the potatoes for about 2 minutes, or until cool enough to
handle. Drain well.

2. Peel the potatoes and cut them into One half inch cubes. Place in a large
bowl. Chop 4 hardcooked eggs and add to the potatoes, along with the red
onion, green pepper, and celery. Sprinkle with the celery seed. Gradually
stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves
and use your hands, if you wish), being careful not to smash the potatoes.
Season with salt and pepper to taste.

3. Transfer to a large serving bowl. Slice the 2 remaining hardcooked
eggs. Arrange the slices on top of the salad and sprinkle with paprika.
Serve immediately, or cool, cover tightly with plastic wrap, and
refrigerate until chilled, at least 2 hours.

Makes 812