Peel the potatoes and cut them into large cubes (about 2 inch cubes). Place the potatoes into a large pot and cover them with water. Then gently place the eggs into the same pot. 

Bring the pot of water to a boil over medium high heat. After 10 minutes, remove the eggs from the pot and place them in an ice bath, (a bowl of water with ice in it), so that they can stop the cooking process. 

Continue boiling the potatoes for another 5-7 minutes, or until they are fork tender. Once they are tender, drain the water from the potatoes and set them aside to cool off. 

While the potatoes are cooling, peel the boiled eggs. You can slice them to add to the top of the potato salad once it’s mixed up, or dice the boiled eggs up to mix into the potato salad. 

Add the softened potatoes to a large bowl, (and add the diced eggs if you are adding them directly into the potato salad), then add in the mayonnaise, yellow mustard, diced red onion, diced celery, sweet pickle relish, seasoned salt, cajun seasoning, garlic powder, paprika, and black pepper. 

Mix the potato salad using a large spoon, just until everything is combined. Try to leave some chunks of potatoes, so the potato salad isn’t completely smooth. 

Once the potato salad is completely mixed up, lay the sliced boiled eggs over the top, and sprinkle some of the paprika over the top of the potato salad to garnish. Cover and refrigerate for at least 30 minutes before serving. And enjoy!