Place potatoes in a large pot, cover with water, and bring to a boil. Cook until a knife slides easily through the potatoes.
Transfer potatoes to an ice bath to cool. Once cool, peel and dice into large chunks.
In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, and onion powder.
Pour the dressing over the potatoes and gently mix to coat.
Stir in pickle relish, chopped celery, chopped onion, and hard-boiled eggs until evenly combined.
Chill for at least 1 hour before serving, or serve immediately.
Enjoy!
