Cut potatoes into 1 inch cubes and add to a large pot of salted water (water should reach about 1 inch above the potatoes). Bring to a boil and cook potatoes until they can easily be pierced through with a fork (about 15 minutes). Drain potatoes in a colander and allow to cool to room temperature.
In a large bowl, add potatoes, eggs, celery, red onion, and relish. Set aside.
In a small bowl, add mayonnaise, lemon juice, mustard, salt, garlic powder, pepper, and paprika. Whisk to combine, then pour over salad ingredients. Toss until evenly coated.
Store in the refrigerator until ready to serve.
Do not add dressing to hot potatoes - the mayonnaise can melt and separate. Allow your potatoes to cool to room temperature first.
Prepared potato salad will keep for up to 5 days in a sealed container in the refrigerator.
If serving potato salad at an event, it can sit out safely for a maximum of 2 hours before needing additional refrigeration. If the temperature is 90 degrees Fahrenheit or more, that time is reduced to 1 hour.