Gather all ingredients.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
Drain, cool, peel, and chop potatoes.
While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
Remove eggs from hot water; cool, peel, and chop into chunks.
Combine potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together until well combined.
Chill potato salad in the refrigerator before serving for best flavor results. Enjoy!
