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Betty's Potato Salad

7 to 8 medium size potatoes small chopped onion 1 to 2 celery stalks, finely chopped 2/3 cup dill pickle relish, or sweet pickle relish( i use both half sweet and half dill) 2 tablespoons mustard, or to your liking 1 1/2 cup of mayo(you can use less or more) or you can use plain greek yogurt 4 to 5 boiled eggs, chopped up salt and black pepper to taste 1 to 2 teaspoons paprika 1 1/2 cup shredded cheddar cheese Peel potatoes and wash them under cold water, then cut up into 1 inch cubes, put them into a large pot and cover them with cold water. Bring the water to a boil over high heat. Once it starts to bubble, add 1 tablespoon salt and stir to dissolve. Reduce to a simmer over medium heat, adjusting as needed. Stir occasionally and cook until the potatoes are fork-tender but not falling apart, about 8 to 10 minutes. Drain the potatoes in a colander and transfer them to a large big bowl. I like to let the cooked potatoes sit in the bowl and cool off some for about 20 to 30 minutes before I start adding all the other ingredients. Now to the bowl add onion, celery, pickle relish, boiled eggs, mayo, mustard, salt and pepper, paprika and mix well, then add shredded cheese and mix well again. after everything is mixed in take a clean teaspoon and taste it to see if you need to add more salt or pepper or paprika. Sometimes I like to sprinkle more paprika on top to garnish it. Cover and and chill in fridge till ready to serve. Note: It depends how you like your potato to taste, if you like extra creamy add more mayo, if you like it dryer then less mayo.