Place the cubed potatoes into a large pot of water. Add a pinch of salt to the water. Boil them until they are fork-tender but not mushy. This usually takes about 10 to 15 minutes.

Pour the potatoes into a colander in the sink. Let the water drain out completely. Allow the potatoes to cool down to room temperature. This prevents the mayonnaise from melting later.

In a small bowl, whisk the mayonnaise and mustard together. Stir in the sweet pickle relish and celery seed. Mix until the dressing is smooth and creamy. Add a little salt and pepper now.

Peel your hard-boiled eggs and chop them into small pieces. Dice the red onion very finely so it spreads evenly. These ingredients add the perfect texture to the Ingredients for Paula Deen Potato Salad.

Place the cooled potatoes in a very large mixing bowl. Add the chopped eggs and the diced red onions. Pour the creamy dressing over the top of the mixture. Be ready for it to look delicious.

Use a large spatula to fold the ingredients together. Do not stir too hard or the potatoes will break. You want the cubes to stay whole while being covered in the sauce.

Cover the bowl with plastic wrap or a tight lid. Put it in the refrigerator for at least one hour. Chilling allows the flavors to meld together perfectly. It tastes much better when cold.

Take the salad out of the fridge just before eating. Sprinkle some fresh parsley or a dash of paprika on top. Serve it in a pretty bowl to impress your hungry guests.