Bring a large pot of water to a boil and add 1 tablespoon of salt. Carefully add the whole potatoes to the water and boil for 20 minutes or until potatoes are tender but not too soft.

Drain potatoes and let them cool enough to handle before cutting them into 1.5 inch cubes.

Peel your hard-boiled eggs and cut each one in half removing the yolk and placing the yolk in a small bowl.

Once all of the yolks have been removed roughly chop eggs into bite-sized pieces.

Add the mayonnaise, yellow mustard, pickle relish, and salt to the yolks and stir together until well mixed.

In a large bowl combine the cut potatoes, chopped egg whites, and egg yolk mixture. Toss until well mixed.

Tightly cover bowl and place in the refrigerator to chill for at least 2 hours.

Serve with a sprinkle of paprika or some parsley for garnish.