Wash the potatoes thoroughly and cut them into quarters.

Place potatoes in a pot of cold water with a sprinkle of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.

While potatoes are cooking, prepare hard-boiled eggs by placing them in a pot, covering with water, bringing to a boil, covering, and letting sit off heat for 12 minutes.

Drain potatoes and let them cool. Dice the celery and slice the green onions.

In a separate bowl, mix mayonnaise and mustard until smooth.

In a large mixing bowl, combine cooled potatoes, chopped celery, green onions, and pickle relish.

Peel and chop the eggs, then add to the mixture. Gently fold in the dressing.

Season with salt and pepper to taste.

Cover the potato salad and chill in the fridge for at least an hour before serving.