Step 1

Wash, peel and cube potatoes. Place the cut potatoes in a bowl of cool water as you cut them to prevent them from turning brown.

Step 2

Place the cubed potatoes in a large pot and add vegetable broth (about 4 cups or just enough to cover potatoes) and place the pot over medium-high heat. Bring the water to a boil then reduce the heat to simmer until potatoes are tender, about 15 to 20 minutes. Test the potatoes with a toothpick for tenderness.

Step 3

Drain the potatoes and let them cool for 20 - 25 minutes. After about 10 minutes, you can even place them in the fridge to help cool them down.

Step 4

While potatoes are cooling, boil and peel the eggs. Once cool enough to handle, dice the eggs into a large bowl.

Step 5

In a small bowl, combine the mayonnaise, mustard, sweet relish, onions, garlic powder, paprika, salt and ground black pepper. Place the dressing in the fridge to chill until ready to use.

Step 6

Add the cooled potatoes to the large bowl with the diced eggs and pour the dressing over top. Gently fold the potatoes and eggs into the dressing just until combined. Taste and adjust the seasonings if needed.

Step 7

Place the potato salad in a large dish and garnish the top with paprika and chives if desired. Serve immediately or chill in the fridge until ready to serve.