Place cubed potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch of water. This was about 10 cups for me.
Bring the water and potatoes to a boil over high heat, stirring occasionally.
Once boiling, reduce the heat to medium to maintain a strong simmer, and continue cooking the potatoes for 5-15 minutes** or until the potatoes can be easily pierced with a fork. Again, stir occasionally.
Carefully drain, then cool for 10 minutes.
Meanwhile, place your sauce ingredients into a large bowl: mayo, relish, sour cream, vinegar, pickle juice, mustard, hot sauce, garlic powder, smoked paprika, salt, and pepper.
Whisk to combine.
Use a rubber spatula to gently stir in cooled potatoes, hard boiled eggs, celery, and red onion.
Taste and re-season, if desired.
Cover and chill in the fridge until you’re ready to serve.
Taste and re-season, again, if necessary, before serving and enjoying!
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