Add water to a pot and bring it to a light simmer.

Add the chicken broth powder and mix until it has dissolved.

Bring the water to a boil, then add the potatoes.

Reduce the heat to medium and cook the potatoes for 15-20 minutes, until tender.

Drain the potatoes and set them aside to cool.

In a large bowl, combine the mayonnaise, yellow mustard, Dijon mustard, and sweet relish. Mix until well combined.

Add the finely chopped onion, celery, and boiled eggs to the dressing.

Add the cooled potatoes and season with salt, black pepper, and paprika.

Mix all ingredients until well combined.