Cook the Potatoes and Eggs:
Boil potatoes in salted water until tender, about 15–20 minutes. In a separate pot, hard-boil the eggs (9–10 minutes). Drain and let cool slightly.
Prepare the Dressing:
In a small bowl, mix mayonnaise, mustard, relish, onion, salt, and pepper until well combined.
Combine:
Dice the eggs and gently fold them into the warm potatoes. Pour the dressing over the potatoes and mix carefully to avoid mashing them.
Chill and Serve:
Let the salad sit in the fridge for at least 1 hour before serving. Garnish with a sprinkle of paprika, if desired.
Serving and Storage Tips
