This isn't Grannie's recipe. This is my very own creation. I don't care for store bought potato salad. Most of them have a long list of ingredients and are loaded with junk, so after a few test runs, I perfected my very own recipe.
My family loves it.
1Peel and cut potatoes. To ensure potatoes do not get overcooked, cook in three separate intervals. Boil a large pot of water and add one third potatoes. Test with fork. Potatoes should be soft enough to pierce, but firm enough to not crumble. When done, remove potatoes with large spoon and put in a bowl and set in the refrigerator. Repeat with remaining potatoes until finished. Let potatoes cool in refrigerator for an hour or until completely cooled.
2Boil eggs and peel. Removed yolk and place in separate bowl. Add mustard, mayo and relish and mix until creamy. Set aside.
3Place cooled potatoes in large mixing bowl and add yolk mix. Slowly add vinegar, sea salt, paprika, garlic salt and garlic powder while mixing to ensure it blends. Add chopped celery, onion and dill. Chop about half of the remaining egg whites and add.