Boil the potatoes until they are nice and fork-tender. Once done. drain the water and let the potatoes cool.
4 large russet potatoes
Peel the potato skin off, place them into a large bowl, then cut the potatoes into chunks.
Dice or crumble the boiled eggs, then add them to the bowl with the potatoes.
3 large hard-boiled eggs
Next, toss in the celery and onion.
1/4 cup cup chopped green onion, 1/4 cup diced celery
Sprinkle in all of the seasonings, then set the bowl to the side.
1 tsp cracked black pepper, 1 1/2 tsp onion powder, 1 tsp salt, 1 tsp garlic powder
In a separate bowl, combine the mayonnaise, mustard, relish, and pickle juice.
1/2 cup mayonnaise, 2 tbsp yellow mustard, 1/4 cup sweet relish, 1/3 cup dill relish, 2 tbsp dill pickle juice
Mix until well combined, then add it with the other ingredients.
Fold all of the ingredients until they are well combined.
Cover and refrigerate until the potato salad is nice and cold.
Place the potato salad into a serving bowl, then sprinkle paprika on top (optional).
paprika
Serve and enjoy!