Cook Potatoes and Eggs:

Peel, cube, and boil the potatoes until fork-tender. Drain and rinse with cold water to cool.

Boil eggs with the potatoes. Once cooked, remove shells and chop them into small pieces.

Prepare Celery:

Cut the celery stalks in half lengthwise, then slice them into small, thin pieces.

Combine Ingredients:

In a large bowl, combine the cooled potatoes, chopped eggs, celery, pickle relish, minced dry onion, mayonnaise, and yellow mustard.

Gently stir until all ingredients are well combined.

Season with salt and pepper to taste.

Sprinkle the top with paprika for garnish.

Serve:

The potato salad can be served at room temperature or chilled.

For best flavor, chill in the refrigerator for a couple of hours or overnight before serving.