Step 1: Cook the potatoes

Cut the potatoes into quarters and put them in a big pot. Add cold water until it covers them by an inch. Bring to a boil, then add 1 tablespoon salt. Boil for 13–15 minutes until fork-tender.

Step 2: Make the dressing

While the potatoes cook, mix the mayonnaise, relish (including juice), mustard, vinegar, celery seeds, paprika, 1 teaspoon salt, and some pepper in a bowl. Stir it smooth.

Step 3: Prepare the mix-ins

Chop your hard-boiled eggs, celery, sweet onion, and dill. Set them aside.

Step 4: Combine everything

Drain the soft potatoes and peel off loose skins. Chop into 1/2-inch chunks. Put them in a large bowl while still warm. Mix in the dressing gently until well-coated. Then fold in the eggs, celery, onion, and dill. Taste and adjust salt and pepper if needed.

Step 5: Chill and serve

Cover the bowl and refrigerate for at least 4 hours. For best flavor, I always make this potato and egg salad recipe a day ahead. It really lets everything soak in.