> 3 lbs russet potatoes, peeled and cut into 1-inch chunks
> 3 tbsp yellow mustard
> 2 tbsp cider vinegar
> 5 large hard-boiled eggs, peeled
> 4 stalks celery
> 1 cup light mayonnaise
> 3 tbsp sweet pickle relish
> 1/2 tsp garlic powder
> 1/2 tsp onion powder
> 1/8 tsp paprika (optional)
Into a large pot, place the potatoes and add enough water to cover by 1 inch. Season generously with salt. Partially cover and heat to a boil on high. Reduce heat and simmer 15–20 min., until tender.
Meanwhile, in a large bowl, stir together the mustard and vinegar. Finely chop the eggs and celery. Drain cooked potatoes well and add to bowl with mustard mixture. Toss to combine. Cool completely.
In a medium bowl, stir together the mayonnaise, relish, garlic powder, onion powder, eggs, and celery. Add mayonnaise mixture to potatoes and toss until well combined. Season with salt and pepper to taste. Garnish with the paprika, if desired. Cover and refrigerate until cold or up to 3 days.