Cooking Directions:
1. Cut potatoes in half and place in a pot. Cover with water (1-inch above potatoes), add salt, and simmer until tender (about 20 minutes). Drain, cool, peel, and discard skins.
2. Chop potatoes into bite-sized pieces and place in a large bowl.
3. In a separate bowl, whisk together mayonnaise, mustard, vinegar, sugar, and onion powder. Combine this mixture with the potatoes.
4. Stir in the sweet pickle relish, chopped celery, sweet onion, and chopped eggs.
5. Season with salt and pepper to your liking.
6. Garnish with sliced egg and a sprinkle of paprika.
7. Cover and refrigerate for a minimum of 4 hours before serving.
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