Old Fashioned Potato Salad - cooking recipe

Ingredients

10 cups red potatoes (or yukon gold potatoes, small to medium, roughly peeled and diced, do not use Russet)
3/4 cup celery, diced
1/3 cup yellow mustard
1/3 cup sweet pickle relish
1 cup mayonnaise (not Miracle Whip)
2 -3 hard-boiled eggs, chopped (optional)
2 teaspoons sea salt (adjust to taste)
2 -3 teaspoons course-ground black pepper (adjust to taste)
paprika, to dust over top
fresh parsley leaves, to dust over top

Preparation

Bring peeled, diced potatoes to a boil in a large stock pot; cook approximately 5 minutes or until just tender (you don't want mashed potatoes). Immediately drain and rinse several times in cold water to stop the cooking process; drain and put into large mixing bowl. Add next 7 ingredients and mix until thoroughly combined; adjusting amounts of relish, mayo and mustard to suit your taste. You want it to be creamy, but not too soupy. Adjust seasonings and place potato salad in a large, covered storage container; dust top with paprika and parsely leaves if desired. Refrigerate several hours before serving.