Step 1

Wash and dice the potatoes into even chunks. Boil them in salted water for 10-12 minutes, until tender but not mushy. Drain and let cool.

Step 2

In a large bowl, mix the mayonnaise, mustard, salt, and pepper until smooth.

Step 3

Stir in the diced celery, chopped red onion, and sweet pickle relish for crunch and added flavor.

Step 4

Gently fold in the chopped hard-boiled eggs, adding richness to the salad.

Step 5

Once cooled, add the potatoes to the bowl and toss until fully coated with the dressing.

Step 6

Refrigerate the salad for at least 2 hours before serving to let the flavors meld together.