• Place the peeled potato chunks into a 4-quart saucepan and cover with water. (Note: I always salt my water to taste to give the potatoes a bump in flavor). Bring potatoes to a boil over high heat. Reduce the heat to low and simmer for 10-15 minutes just until potatoes are tender. Test after ten minutes. You want a fork to pierce the potato but it should not break apart. Drain and set aside to cool.
• In a small pot, place 2-3 eggs and cover them with water. Bring the water to a boil. Once boiling, reduce the heat to medium and let the eggs boil for 11 minutes. After that, remove the pot from the heat and let the eggs sit for a couple of minutes. Rinse the eggs under cold water and let them cool until you are ready to peel them. Once peeled, cut each egg in half and remove the yolk from the white. I like to mash the yolk with a fork until smooth and set it aside. Then, chop the egg whites coarsely.
• Combine mayonnaise with mashed egg yolk and mix until smooth. Add white pepper, onion powder, garlic salt, chopped egg whites, and either dill pickle or sweet pickle relish, depending on your preference. ( I do not drain the relish) Mix until everything is thoroughly blended.
• Add the mixture to the cooked, slightly cooled potatoes. Gently mix until the potatoes are well coated, but avoid overmixing to prevent them from becoming mushy.
• Chill in the refrigerator for 4 hours before serving to enhance the flavors. I prefer to prepare this recipe and refrigerate it overnight for the best flavor combination.

  Before serving, taste it to see if more salt is needed, then mix gently again.
• Optional: Dress it up with green onions or chives before serving.

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