1. Prepare and Cook Potatoes:

• Gather all your ingredients.
• Wash the potatoes well. Place them in a large pot and add enough cold water to cover them by about an inch. Add about 1 teaspoon of salt to the water (this helps season the potatoes as they cook).
• Bring the water to a rolling boil over high heat. Once boiling, reduce the heat slightly to maintain a steady boil and cook until the potatoes are tender when pierced with a fork but still hold their firm shape, about 15-20 minutes depending on their size. Be careful not to overcook, or they will become mushy.

2. Cook Eggs:

• While the potatoes are cooking, prepare the hard-boiled eggs. Place the 3 large eggs in a separate saucepan and cover them with cold water by at least an inch.
• Bring the water to a rapid boil over high heat.
• Once boiling, immediately cover the saucepan, remove it from the heat, and let the eggs stand in the hot water for 10 to 12 minutes.
• After 10-12 minutes, carefully drain the hot water and immediately fill the saucepan with cold water and ice to stop the cooking process and make peeling easier. Let the eggs cool in the cold water.

3. Cool, Peel, and Chop Potatoes & Eggs:

• Once the potatoes are tender, drain them well in a colander. Let them cool down significantly until they are comfortable to handle.
• Once cooled, peel the potatoes (if desired; many prefer skins on with waxy potatoes like reds or Yukons) and chop them into bite-sized cubes or chunks (about 1/2 to 3/4 inch). Place the chopped potatoes in a large mixing bowl.
• Peel the cooled hard-boiled eggs and chop them into chunks. Add the chopped eggs to the bowl with the potatoes.

4. Add Remaining Salad Ingredients:

• To the large bowl with the potatoes and eggs, add the 1 cup of chopped celery, ½ cup of chopped onion, and ½ cup of sweet pickle relish.

5. Make Dressing and Combine Salad:

• In a small bowl, you can pre-mix the dressing components, or add them directly to the large salad bowl: Add the ¼ cup of mayonnaise, 1 tablespoon prepared mustard, ¼ teaspoon garlic salt, and ¼ teaspoon celery salt.
• Season with ground black pepper to your taste.
• Gently mix or fold all the ingredients together until everything is well combined and the potatoes and eggs are evenly coated with the dressing. Be careful not to mash the potatoes too much.

6. Chill Before Serving:

• Cover the bowl with plastic wrap.
• Chill the potato salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the salad to cool completely. It often tastes even better if made a few hours ahead or the day before.
• Stir gently again just before serving. Enjoy!