Cooking Process

• Bring two large pots of salted water to a boil. In one pot, add halved potatoes and cook for 15-18 minutes until fork-tender but still holding their shape. In the second pot, gently lower eggs and boil for 12 minutes.
• Drain the potatoes and let them cool for 5 minutes. While they cool, transfer eggs to an ice bath. Once potatoes are cool, peel and cut into bite-sized cubes. Peel eggs and separate the whites from the yolks.
• Mash egg yolks until smooth. Add mayonnaise, mustard, and vinegar; stir until uniform. Fold in dill relish, sugar, and onion powder.
• Chop egg whites and add to potatoes. Pour dressing over and fold gently until coated. Season with salt and pepper.
• Transfer to a serving dish and refrigerate for at least 1 hour before serving.