Picnic Potato Salad

I tried finding a new method for potato salad because my childhood method again proved to be "one note". I can't stress enough that this is only okay on day one, but gets better with time. If you're taking it to a barbecue, I would strongly encourage you to make it 2 days prior to the event. It'll taste best then.

Ingredients
10 eggs, hard boiled and chopped
12-14 red potatoes
1 c mayo
1/2 c ranch salad dressing
1/3 c DILL relish - don't use sweet
4 tbsp yellow mustard
1 1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp sweet paprika
1/8 tsp celery seed
1 large white onion, medium chop

Non-standard supplies
None

Instructions

1. Boil potatoes whole and unpeeled for 15-20 minutes until fork tender
2. Drain potatoes and refrigerate to cool
3. Stir all 'wet' ingredients and spices in a bowl to make a sauce
4. When cooled enough to handle, peel potatoes (you won't need a peeler, you can use your finger nail and preserve a lot more of the potato) and dice into 1 inch cubes
5. Pour sauce over potatoes, stir in onion and chopped eggs
6. Cover and refrigerate for at least 4 hours, but 24 hours to achieve maximum flavor