Peel and dice potatoes into ½ inch cubes.

After dicing each potato, place in a bowl of cool water to prevent browning and set aside.

Add enough water to cover potatoes in a large dutch oven.

Season water with salt and pepper.

Bring water to a boil and transfer potatoes into the water using a slotted spoon.

Boil potatoes for appoximately 20-25 minutes and are fork tender but still holds its shape.

Drain potatoes, rinse, place in a container and store in the refrigerator to chill until ready for use.

Boil and peel the eggs.

Place the egg yolks in a large bowl and mash.

Dice the egg whites and place them into the bowl.

Stir in onions, bell pepper, dill relish, sweet relish, sugar, mayo, vinegar and mustard.

Season with a dash of seasoned salt and salt and pepper to taste.

Remove chilled potatoes from the fridge and add to mixture. Coat well.

Gently mash a few of the potatoes, while stirring to create a creamier, thickened texture.

Place in a serving dish and garnish the with paprika and parsley, green onions or chives if desired.

Refrigerate and serve cold.