Peel the potatoes and cut them into chunks. Boil them in salted water until tender but firm. Drain and let them cool completely so they hold their shape.

In a mixing bowl, combine mayonnaise, mustard, sugar, salt, pepper, and paprika. Mix well until the dressing becomes smooth and creamy.

Stir in chopped celery, onion, and pickle relish. These add crunch and flavor to the salad without overpowering the potatoes.

Gently fold in cooled potatoes and chopped boiled eggs. Mix slowly to keep the chunks intact and avoid making the salad mushy.

Before serving, place the potato salad in the refrigerator for at least an hour. This helps the flavors blend perfectly.