Bring two pots of water to a boil, one large enough for the potatoes, and another smaller one for the eggs.

Cook the potatoes over medium-high heat until fork-tender, about 15 - 20 minutes. Meanwhile, boil the eggs until cooked through, about 12 - 15 minutes.

Strain the potatoes and add them to a large bowl. Allow the eggs to cool. Once the eggs are cool enough to handle, peel the shell away, slice the hard-boiled eggs, and add to the potatoes. Add in celery and stir.

In a small bowl, combine relish, mayo, mustard, garlic, salt and pepper and stir until well combined. Pour dressing over potato mixture and gently stir until everything is coated and well mixed.

Refrigerate for 1 - 2 hours before serving.