Peel potatoes and cut them into bite-sized pieces. Place potatoes in a pot of cold water. Bring to a boil and cook until fork-tender, about 10-15 minutes.

While potatoes are cooking, place eggs in a separate pot of cold water. Bring to a boil, then cover and remove from heat. Let eggs sit in the hot water for about 10-12 minutes.

Once done, drain potatoes and eggs, and rinse under cold water.

Grab a large mixing bowl and toss in cooked potatoes. Then, take a potato masher or fork and mash them up, leaving some chunks for texture.

Peel eggs and chop into bite-size pieces. Add chopped eggs to bowl with potatoes.

Add mayonnaise, mustard, dill pickle relish, salt, and pepper. Give it all a good stir until everything's evenly mixed.

Cover bowl with plastic wrap or a lid and refrigerate for at least an hour; serve chilled.