• Fill a large pot with water and bring to a boil. When water reaches a boil, add 1 teaspoon of salt and cubed bite sized potatoes. Cook until potatoes are fork tender, but still hold their shape. (You do not want them mushy.)
  3 pounds russet potatoes
• Rinse potatoes in cold water, drain, and then set them in the refrigerator for 30 minutes or completely cold. 
• Once potatoes are completely chilled, mix in eggs, sweet pickle relish, and onions.
  ½ cup sweet pickle relish, 4 hard boiled eggs, ½ cup onion
• In a small bowl, mix mayonnaise, mustard, and celery salt.
  1 cup mayonnaise, ¼ teaspoon celery salt, 2 tablespoons mustard
• Add mayonnaise dressing to the potato salad and mix.

Topping

• Garnish with a dash of paprika and egg slices. (Optional)
  dash paprika, 2 hard boiled eggs