This potato salad is great for those who like a lot of eggs in their salad. It comes out great at every event I bring it to.
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
In a large bowl, stir together the mayonnaise, relish, mustard, hard-cooked eggs and celery. Cut the potatoes into cubes, and add to the bowl. Mix gently until coated. Garnish with a sprinkling of paprika, and arrange crackers around the edge.
Per Serving: 159 calories; protein 4.7g; carbohydrates 5.7g; fat 13.1g; cholesterol 131.4mg; sodium 282.9mg.