Cut potatoes into 1 " cubes or smaller; thinly slice shallots; remove skin from garlic and smash them slightly

Place Step 1 ingredients in sauce pan and cover with chicken broth; boil over medium heat until potatoes are tender

While potatoes are cooking, mix together mayo, mustard and relish.

When potatoes are done, drain broth and add mayo mixture slowly. Don't make it to wet.

Add peeled and coarsely chopped boiled eggs to potato mixture and add more mayo mix if needed

Serve warm.