Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15/20 minutes or until tender. Drain and cool.
Cut potatoes into 3/4-in. cubes. Chop four eggs; slice remaining egg for garnish. In a large bowl, combine the potatoes, chopped eggs, pickles and onion.
In a small bowl, combine the mayonnaise, celery seed, salt and pepper. Pour over potato mixture and stir gently to coat. Sprinkle with paprika; garnish with sliced egg. Cover and refrigerate for at least 2 hours before serving. Yield: 12-14 servings.