Bring two separate pots of salted water to a boil. In one pot, add the cubed potatoes and boil for 15 minutes until fork-tender but not falling apart. In the other pot, gently lower the eggs and boil for 10-12 minutes. While these cook, you'll have time for prep work. Once the potatoes are done, drain them thoroughly and set aside. For the eggs, transfer them to a bowl of hot water and let them stand for 2-3 minutes to cool slightly, which makes them easier to peel cleanly.

While the potatoes and eggs are cooking, finely dice the celery into 1/4-inch pieces and mince the garlic clove. I like to mince the garlic extra fine so it distributes evenly throughout the salad without overpowering bites. Have the mayonnaise, relish, mustard, onion powder, salt, and black pepper measured and ready to go. This mise en place keeps the assembly quick and ensures nothing gets forgotten.

Once the eggs have cooled slightly in the hot water, peel them under cool running water for easier removal of the shell. Chop the peeled eggs into bite-sized pieces and set aside. Try not to break the yolks too much—you want some texture variation in the finished salad.

In a large mixing bowl, combine the warm potatoes from Step 1, chopped eggs from Step 3, diced celery, minced garlic, mayonnaise, relish, mustard, and onion powder. Fold everything together gently but thoroughly, making sure the creamy dressing coats all the potatoes and vegetables evenly. Taste and adjust seasoning with salt and black pepper. I prefer to add a bit more mustard than the recipe calls for—it gives a tangy depth that balances the richness of the mayo beautifully.

Serve the potato salad while still warm, which allows all the flavors to meld together beautifully. The warmth of the potatoes helps the creamy dressing coat everything evenly and creates a better overall texture. If you prefer it chilled, refrigerate until serving, though I find it tastes best when served warm or at room temperature.