Making Babies (and making dinner when possible)

Potato Salad
Although not a dinner, but a side dish, this is in honor of Mother's Day and I'm posting the slightly modified version of my Mom's Potato Salad. You can make as little or as much as you want, but this recipe should serve about 15 to 20 people.
Fill 2 large pots halfway with water. In the larger of the 2 pots, add 7 large russet potatoes. Bring to a boil and cook for about 20 minutes or just until the fork can penetrate through, but with some resistance. In the other pot, add 6 eggs (12 if you plan to put deviled eggs on top). Cook the eggs until hard boiled. While these are boiling and then cooling, in a large bowl add: 1 medium diced onion, 3 stalks chopped celery, and 4 large spoon fulls of dill pickle relish. In a separate bowl, add 2 cups mayonnaise, 2 tablespoons mustard, a dash of garlic powder, 1 tablespoon pepper, and a few dashes of salt. Mix well. Once potatoes have cooled, peel the skin and cube into bite size pieces. Add to the large bowl. Also peel and dices up the 6 hard boiled eggs and add to the bowl. Mix all to incorporate. Pour the mayonnaise dressing into the large bowl and mix until well incorporated. Refrigerate for a few hours before serving.