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Peel and cut Russet Potatoes into bite-sized chunks. Boil until just tender, then drain and set aside.
Dice the Yellow Onion, Celery, and Hard-Boiled Eggs. In a large bowl, combine boiled potatoes, diced onion, celery, and eggs.
Mix in 1 cup of Mayo. Gradually add 1-3 tbsp of Yellow Mustard for a tangy kick.
Introduce 1 cup of Sweet Relish for sweetness. Optionally, add 1 tsp of Smoked Paprika for depth.
For extra flavor, consider adding a pinch of Creole Kick or The Level Up A Rub. Elevate with a sprinkle of Branch and Vine Bacon Sea Salt for smoky notes.(Nicole uses Old Bay)
Fold and mix until the desired thickness is achieved. Adjust Salt and Pepper to taste. Garnish with sliced green onions for freshness.