5hard-boiled eggs4 peeled, diced, and chilled; 1 sliced, for garnish
2medium stalks celeryfinely chopped
1 ½cupsMiracle Whip
1 ½teaspoonsgarlic powder
1 ½teaspoonsonion powder
½teaspooncelery seedplus more for garnish
1 ½teaspoonsblack pepper
Paprika for garnish
Green onionfor garnish
Place the cubed potatoes and chicken stock in a medium pot. If the potatoes aren’t fully submerged by the chicken broth, add enough cold water to cover the potatoes by an inch. Add 2 tablespoons of kosher salt and the bay leaf, and cover with a lid. Turn heat to high; once boiling, remove the lid, reduce the heat to medium, and cook for 14-15 minutes or until the potatoes are just tender.
To test for doneness, pierce a potato with a fork; there should be little resistance, and the potato should retain its shape. When ready, immediately transfer the potatoes to a colander and drain. Spread the potatoes out on a sheet pan to cool, and once at room temperature, transfer to the fridge.
In a bowl combine the celery, relish, Miracle Whip, mustard, hot sauce, garlic powder, onion powder, celery seed, kosher salt, and black pepper and mix the dressing until combined. Chill in the fridge.
Once both the potatoes and dressing are cool, remove them from the fridge. In a large bowl, add a third of the potatoes and the dressing and mix until combined. Use the back of a wooden spoon to slightly mash the potatoes. Add another third of the potatoes, half the chopped eggs and dressing and fold them in. Finally, fold in the last third of the potatoes, the last half of the eggs and dressing.
Top with the sliced egg and green onions, then sprinkle with celery seed and lots of paprika. Cover and refrigerate until chilled and ready to serve.