Boil the potatoes
Place peeled and quartered potatoes in a large pot. Cover with cold water and add 2 tablespoons of salt. Bring to a boil and cook for 13–15 minutes, until fork tender. Drain and let cool slightly.
Boil and peel the eggs
While the potatoes cook, place eggs in a pot with cold water. Bring to a boil, reduce heat, and simmer for 10 minutes. Transfer to an ice bath. Once cooled, peel and chop.
Make the dressing
In a mixing bowl, combine mayonnaise, relish, mustard, celery seeds, and paprika. Stir until smooth.
Prep the mix-ins
Dice the celery, sweet onion, and dill. Measure out the sweet peas.
Mix everything together
Mix peeled potatoes into the dressing until fully coated. Add chopped eggs, celery, onion, dill, and sweet peas. Stir gently, potatoes should be soft and easy break apart.
Season and chill
Add ½ teaspoon salt and adjust seasoning to taste. Sprinkle with extra paprika or dill if desired. Cover and refrigerate for at least 3 hours. Or chill in the freezer for 1.5 hours if you’re in a rush.
Serve cold and enjoy
Perfect with ribs, grilled chicken, burgers, or corn on the cob.