Start by peeling and cutting 2-3 russet potatoes into even-sized chunks—about 1-2 inches thick.

Rinse the potato pieces under cold water to remove excess starch, then place them in a large pot.

Fill the pot with cold water to cover the potatoes by about an inch.

Bring the pot of water to a boil over medium-high heat, then add a generous pinch of salt.

Cook the potatoes for 15-20 minutes, or until they are fork-tender but not mushy.

Carefully drain the cooked potatoes in a colander and rinse them with cold water to stop the cooking process.

Spread the potatoes on a baking sheet or in a large bowl to allow them to cool completely, about 10-15 minutes.

In a large mixing bowl, combine 1 cup of mayonnaise, 1-2 tablespoons of mustard, and ¼ cup of sweet relish. Season with salt and pepper.

Whisk until the mixture is smooth and creamy.

Gently fold the cooled potatoes into the dressing mixture using a spatula.

Stir in ¼ cup of chopped red onion, ½ cup of chopped celery, and 2-3 chopped hard-boiled eggs.

Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour.

Before serving, taste the Southern Potato Salad and adjust seasoning with more salt or pepper if needed.

Serve chilled in a large bowl, garnished with a sprinkle of paprika.