Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until the potatoes can be easily pierced with a knife, about 20-25 minutes depending on the size of the potato. Drain and cool until they can be handled. If desired, slip the skins of the potatoes and then cut into 2” chunks.

Place the cooked cut potatoes in a large mixing bowl. Add in the diced red onion, chopped hard boiled eggs, and diced celery and sweet pickle relish.

In a small bowl, whisk together the mayonnaise, mustard, white wine vinegar, salt and pepper. Fold into the potatoes and vegetables, taking care not to break apart the potatoes too much. Sprinkle in the fresh dill.