Potato Salad

Fill large pot (for potatoes) over the stove over high heat and one medium pot (for eggs) and bring both to a boil
Add eggs to medium pot before boiling and boil them for 10 mins and let set in hot water for 2 for a hard boiled eggs
While the pot is coming to a boil, scrub peel and cut potatoes into 1 inch cubes
Add diced potatoes to the large boiling pot and make sure they are covered with water. Add a couple teaspoons of salt and bring the water to a boil over medium-high heat.
Cook potatoes until they are fork tender, about 10 minutes. Watch closely and do not overcook or the potatoes will become mushy. Drain and set aside.
In a large bowl, stir together mayonnaise, mustard, pickle relish, garlic powder, sugar and vinegar. (all dressing ingredients)
Once eggs are done crack and slice them and add to potato salad.
Add potatoes and stir to coat completely. Fold in eggs, celery and green onions. Taste and add salt and pepper as desired. If desired, top with a few sliced eggs and a sprinkle of paprika.
Cover and refrigerate overnight before serving.