In a large pot, boil potatoes with skins on.

Boil until fork tender.

Peel the skins off the potatoes, cube them and add them to a large bowl.

Cube five of the hard-boiled eggs, reserving the sixth for garnishing.

Add the eggs to the bowl.

Add the sliced green onions, chopped parsley, chopped sweet pickles/gherkins, and celery seed to the bowl. Mix gently.

Salt and pepper the mixture to taste.

Slowly fold in the mayonnaise a bit at a time until you reach the desired consistency, about one cup.

Garnish the salad with the remaining hard-boiled egg.

Slice or cube it and place it on top. Sprinkle with paprika if desired.

This tastes great served warm or chilled.

Note: Grandma says Best Foods Mayonnaise is the only one to use.