My Mama's Potato Salad

Ingredients:

5 large russet potatoes, scrubbed and pierced with a fork, but NOT peeled
3 large eggs
3 stalks of celery, chopped
1 medium bell pepper, chopped
1/2 cup chopped sweet pickles or "salad cubes"
1 small jar pimentos, chopped
1 medium onion, chopped
1 1/2 cups mayonnaise
1/3 cup yellow mustard
1 tsp salt
1/2 tsp pepper
1/2 tsp celery seeds
Paprika for garnish, if desired

Boil the potatoes whole, until done.  Set aside to cool.  Hard boil the eggs and cool.  Peel and cube the potatoes and eggs into a large bowl.  Add the chopped vegetables and pickles.  In a separate bowl, combine the mustard and mayonnaise, whisking together thoroughly.  Add the salt, pepper, and celery seed.  Adjust the amount of mustard and seasoning in the dressing to suit your own taste.  I like mine really, really mustard-y, cause that's how Ruthie made hers, so that must be right.  Gently stir the dressing over the salad until everything is combined and coated.  I usually transfer to a different serving bowl because the step of adding the dressing makes a mess.  Sprinkle a dusting of paprika over the finished salad, also because that's what Ruthie did, because it makes it pretty.  The best flavor is if everything is refrigerated overnight.