Instructions:
Step 1
Cut each potato in half and place them in a large pot. Cover the potatoes with 1 inch of water.
Step 2
Add 2 teaspoons of salt to the pot. Bring to a simmer and cook for 20 minutes, or until the potatoes are fork-tender. Drain well.
Step 3
Allow the potatoes to cool, then peel and discard the skins.
Step 4
Cut the potatoes into bite-sized pieces and place them in a large bowl.
Step 5
In a small bowl, mix together the mayonnaise, mustard, vinegar, sugar, and onion powder. Pour this mixture over the potatoes and mix well.
Step 6
Add the sweet pickle relish, chopped celery, chopped onion, and chopped eggs to the potato mixture. Mix well. Add salt and pepper to taste.
Step 7
Top the salad with the sliced egg and sprinkle with paprika.
Step 8
Cover the salad with plastic wrap and refrigerate for at least 4 hours before serving.