Instructions:

Boil the potatoes:

Peel and chop the potatoes into evenly sized chunks. Place them in a large pot and cover with cold water. Salt the water generously, bring to a boil, then simmer for 10–15 minutes or until fork-tender. Drain and let cool slightly.

Boil the eggs:

Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath, cool, peel, and chop.

Prepare vegetables and relish:

While the potatoes and eggs are cooking, dice the celery and onion finely. Measure out the relish.

Make the dressing:

In a large bowl, mix the mayonnaise, yellow mustard, sugar (if using), salt, pepper, and any optional seasonings (e.g., celery seed or garlic powder).

Combine ingredients:

Add the slightly cooled potatoes to the dressing and gently fold together. Add the chopped eggs, celery, onion, and relish. Mix until evenly combined, being careful not to overmix.

Adjust seasoning:

Taste the salad and add more salt, pepper, mustard, or mayo as needed. For extra moisture and flavor, a splash of pickle juice can be added.

Chill and serve:

Transfer to a serving bowl, sprinkle with paprika, and cover. Chill in the refrigerator for at least 2 hours before serving.