My Mom's Potato Salad

I know everybody out there has at least one dish that their mom makes better than anyone else in the world.
My mom has many, but when it comes to potato salad, I can only eat my mom's.
I don't like mayo anyway, so if a potato salad is just mayo based- no way am I going to eat it. This recipe has lots of mustard, so the flavor is a little bit different. My mom also makes this with plain yogurt occasionally, which I prefer.
I also don't like potato salad that has too much dressing/sauce. I prefer drier potato salad. This particular time that we made the potato salad together, my mom said it was too "wet".

When my family was in town visiting we served dinner at the homeless shelter and my mom made her potato salad.
We found a good deal on red potatoes, that had a yellow-y flesh, so that is what we used here, but usually a normal baking potato does the job. Because we used red potatoes and the skins were tight, we didn't peel them.
Potato salad is not something that I eat more than once or twice a year, but I know lots of people enjoy it during the summer, at picnics and cook-outs, so it fits with this time of year.
My dad would eat this everyday if he could.

My mom's Potato Salad adapted from Managing Your Meals by Winnifred Jardine
6 medium potatoes
1/2 medium onion, finely chopped
8 hard-boiled eggs
1/3 cup dill pickle relish + a little pickle juice, add more relish if desired
3-4 Tbls yellow mustard or Dijon, if preferred
3/4 cup mayo or plain yogurt, more if needed
1 Tbls sugar
1 tsp salt
1/2 - 1 tsp celery seeds

Cook, peel, and dice potatoes; combine with chopped onion; set aside. Shell eggs; separate yolks and whites. (Sometimes I discard a couple of the yolks)
Dice egg whites; set aside.
Mash yolks with mustard; stir into mayo/yogurt along with sugar, salt, and celery seed.
Combine mayo mixture with potatoes, onions, egg whites, and pickle relish.
Season to taste.
Cover bowl and chill for several hours before serving.