Church Picnic Potato Salad

3 lbs russet potatoes
2 ribs celery, diced, including leaves
1 green bell pepper, seeded and diced
1 white onion, peeled and diced
6 hard boiled eggs, diced
1/2 Cup mayonnaise
3/4 Cup sour cream
1/4 Cup Red Wine Vinegar
1 1/2 tsp Kosher Salt
1 1/2 tsp Yellow Mustard, Ground
1/2 tsp Worcestershire Powder
1/2 tsp Black Pepper, Fine Ground
1 tsp Hungarian Paprika (Sweet or Hot)
2 Tbsp sweet pickle relish (optional)

In a large pot, cover potatoes with water by two inches. Salt water liberally, bring to a boil over high heat, and boil potatoes until just fork-tender (about 15 min). Drain water from the pot. When cool enough to handle, peel and cut the cooked potatoes into bite sized pieces.

Combine remaining ingredients in a large salad bowl, and stir together until completely incorporated. Add the sliced potatoes, toss to coat, and refrigerate potato salad for at least 2 hours (or until cool).

Can be made several days ahead. Keep potato salad covered and refrigerated until read to serve.