Potluck Potato Salad

Step 1 -Soak the onions in a small bowl of cold water for 15 minutes.

Step 2 -Drain the onions.

Step 3 -Put the potatoes in a medium saucepan with cold water, with the water covering the potatoes by about 2 inches.

Step 4 -Season the water generously with the salt.

Step 5 -Bring the water to a boil on the stove-top, then lower the heat.

Step 6 -Simmer the potatoes until fork tender, about 8 minutes.

Step 7 -Drain the potatoes and transfer them to a large bowl.

Step 8 -Mix the potatoes with the onions and the celery.

Step 9 -Set the potatoes aside to cool. If necessary, chop the potatoes into bite-sized pieces.

Step 10 -Place the eggs in a medium saucepan and cover them with cold water.

Step 11 -Bring the water to a boil over medium-high heat.

Step 12 -Reduce the heat to a simmer and cook until the eggs are hard-boiled, about 7 minutes.

Step 13 -Drain the eggs and transfer them to a bowl of ice water until cool, about 5 minutes.

Step 14 -Peel and roughly chop the eggs.

Step 15 -In a small bowl, whisk together the mayonnaise, the parsley, the relish, the mustard, the lemon juice, and 1 teaspoon of the salt.

Step 16 -Fold the mayo mixture into the potatoes carefully using a rubber spatula.

Step 17 -Add the eggs, making sure not to break them up too much.

Step 18 -Season the salad with the salt and the pepper to taste.

Step 19 -Serve.