Clean potatoes with water and cut into 1-inch pieces. Place in a large pot and will with cold water so that water covers all potatoes by 1 inch. Add a 1½ teaspoon of salt to the water. Heat on high and bring to a boil.

Reduce heat. Cook 15 minutes or until potatoes are fork tender.

While potatoes are cooking, make the dressing. In a medium-sized mixing bowl combine the mayonnaise, mustard, vinegar, paprika, relish, ½ teaspoon salt, and pepper. Stir until combined and smooth. Set aside.

Drain and let the potatoes cool so they hold their shape longer.

In large mixing bowl, add potatoes, celery, and onion to the mayonnaise mixture. Fold in the chopped eggs. Sprinkle paprika on top.

Cover and refrigerate at least 4 hours.