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Scrub potatoes. If desired, peel potatoes. Quarter
and slice potatoes. In a medium saucepan cover
potatoes with water. Bring to boil; reduce heat.
Simmer, covered, for 25-30 minutes or until tender.
Drain; cool.
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In a large bowl combine the potatoes, celery,
green onions, sweet pickle, celery seeds, and
salt; toss gently to mix. Add mayo; toss gently
to coat. Carefully fold in chopped eggs. Cover
and chill for at least 2 hours or up to 24 hours.
If desired, garnish with egg wedges and celery
leaves.
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