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Place the diced potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat and cook for 10–12 minutes, or until the potatoes are tender but not mushy.
Drain the potatoes and let them cool slightly.
While the potatoes cook, prepare the hard-boiled eggs. Peel and chop them into small pieces. Set aside.
In a large mixing bowl, whisk together the mayonnaise, mustard, pickle relish, salt, and pepper. Adjust the seasoning to taste.
Add the warm (but not hot) potatoes, chopped eggs, celery, red onion, and diced pickles (if using) to the bowl with the dressing. Gently fold everything together until evenly coated.
Cover the potato salad and refrigerate for at least 1–2 hours before serving.