How to Make It
Place potatoes in a large saucepan or Dutch oven, and cover with water by 2 inches. Stir in 1 tablespoon of the salt, and bring to a boil over high. Reduce heat to medium-high, and cook until tender, about 15 minutes. Drain and cool completely.
Whisk together mayo, vinegar, mustard, pepper, and remaining 1/4 teaspoon salt in a large bowl. Stir in onion, celery, relish, and eggs to combine. Fold in cooled potatoes; serve immediately, or, for best results, chill 2 hours before serving.