Scrub, peel and cut your potatoes into decent sized chunks.

Add potatoes to a pot and cover with water. Bring to a boil then reduce heat to a gentle boil. Boil until just tender,about 15 minutes. Remove from heat, drain. Place potatoes in a large bowl. Let cool.

Chop onion, place in a mixing bowl, add salad dressing, milk, sugar, celery seed and mustard. (you may want to leave out the sugar on first round and add it to taste). Stir, taste, adjust to your liking.

If you are using the hard boiled eggs chop them up and add to the creamed mixture.

Add creamed mixture to the cooled potatoes. Gently fold to coat the potatoes. Cover and refrigerate.