Boil the potatoes, skin on, about 20 minutes. Drain and cube the potatoes (skin on). Spread out on a cookie sheet and let cool in the refrigerator.

When cooled, put potatoes in a large bowl. Cube up 5 of the eggs and add to the bowl. Now add the onions, pickle relish, parsley, celery seed and S&P.

Put in 1/2C mayo at a time because you may not need the whole 1 1/2C. This depends on how big your potatoes are and you don't want it creamy.

Put mixture in a serving bowl and cut the last egg in slices to put on the top to garnish.