1) Boil cubed potatoes until they are tender. Drain and cool.
2) In a large bowl add celery, onion, 2 chopped eggs and pickled relish. Add the mayonnaise, mustard powder and sugar. Stir well.
3) Place the sliced egg on top of potatoes and sprinkle with paprika and salt.
4) Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.
Recipe courtesy of foodnetwork.co.uk
Serving size 4