Creamy Potato Salad

Have you ever posted a recipe and just love reading the reviews for it? This is my signature potato salad. Whenever there is a pot luck function at work, I am TOLD that I have to bring the potato salad. No one else is allowed to and I am never given a choice. Thank you everyone who ever tried this potato salad and for leaving such glowing reviews for it. You all have made me look so good. I personally can not stand eggs or raw onions, so I leave them out but I know most people don't think a potato salad is complete without them. Thanks again for so many wonderful reviews. (psssst....check out my Creamy Macaroni Salad as well. It shares the dressing with this recipe but tastes much much different because of the different ingredients) Please see Homemade Fresh Bacon Bits for bacon bit tips. (Recipes courtesy of Food.com - Karen From Colorado)

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1. Cook potatoes in boiling, salted water until tender.
2. Drain well.
3. Peel and cube potatoes.
4. Transfer to a large bowl.
5. Add celery, onion, sweet relish and bacon bits.
6. Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
7. Add mayo mixture to potatoes.
8. Toss lightly to coat potato mixture.
9. Carefully fold in the chopped eggs.
10. Cover and chill thoroughly.
11. Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.