Start with a 5 pound bag of potatoes
Rinse potatoes in cool water
Cut in to medium to large sized chunks (Too small will cook too fast and too large won't cook through)
Place in a pot and fill will water until about and inch over the potatoes. Add salt to water.
Place on burner until boiling. Add eggs to water to hard boil.
When potatoes are "fork tender" they are done.
Drain and cool then refrigerate until potatoes are thoroughly chilled. I'm leaving mine overnight.
Finely chop one stalk of celery
Finely chop 1/4 onion
Roughly chop 3 hard boiled eggs
Add those ingredients to bowl of potatoes
Add 2 heaping spoonfuls of dill pickle relish
Swirl mustard around. About 2 tablespoons if you want to measure
2 cups of mayo
Fold all ingredients in until well incorporated. This part is messy. Add salt and pepper to taste. Chill and serve.