Place potatoes in a large pot and add enough salted water to cover potatoes by 1 inch. Bring to a boil over high heat then reduce heat to medium low and simmer for 20 minutes.
Pour out most of the water. Run cold water over the potatoes for about 2 minutes.
When cool enough to handle peel potatoes and cut into cubes. Place in a large bowl. Chop 4 hard cooked 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 being careful not to mash the potatoes. Season with salt and pepper then transfer to a large bowl. Slice the two remaining eggs and arrange slices on top of the salad and sprinkle with paprika. Serve immediately or cover tightly with plastic wrap and refrigerate for at least 2 hours.
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|Serving Size: 1 Recipe (2134g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 797 (36%)|
|Amt Per Serving||% DV|
|Total Fat 88.6g||118 %|
|Saturated Fat 18.5g||92 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 1328mg||409 %|
|Sodium 2458.1mg||85 %|
|Potassium 6721.5mg||177 %|
|Total Carbohydrate 292.6g||86 %|
|Dietary Fiber 37.1g||148 %|
|Sugars, other 255.5g|
|Protein 71.1g||102 %|
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Calories per serving: 2221
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