Cook the potatoes in a heavily-salted pot of gently boiling water until tender. NOTE: I prefer to steam my potatoes so the skins stay intact.
Drain and let cool enough to handle then cut into 1/2" cubes.
In a large bowl, combine the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 1 1/2 cups of mayonnaise and salt and pepper, to taste. If the mixture is too dry add more mayonnaise and stir.