Peel potatoes and cut into bit sized cubes. Boil until tender, but not mushy.
Drain, toss with Italian dressing (as you would a green salad) and allow to cool (may refrigerate).
When cool, toss with eggs, celery and onion.
In a separate bowl, mix mayonnaise,mustard, and relish.
Combine all ingredients, add salt and pepper to taste, and chill until serving.
May garnish with tomato wedges, sweet gherkin pickles, olives, parsley, and/or paprika.