Step 1

Place eggs in a large pot and cover with water. Bring to a boil over medium-high heat.

Step 2

Once boiling, cover the pot and remove from heat. Let the eggs sit in the hot water for 15 minutes, then transfer to a bowl of ice-cold water to cool.

Step 3

Peel the cooled eggs and set aside.

Step 4

In another large pot, cover the cubed potatoes with water. Bring to a boil over medium-high heat.

Step 5

Boil for 15-20 minutes until tender, being careful not to overcook.

Step 6

Drain the potatoes and rinse immediately with cold water. Set aside to cool.

Step 7

Cut the hard-boiled eggs in half and remove the yolks, placing them in a medium bowl.

Step 8

To the bowl with yolks, add mayonnaise, all three mustards, relish, salt, and pepper. Mash the yolks into the mixture until smooth and well combined.

Step 9

Coarsely chop the egg whites and place them in a large mixing bowl.

Step 10

Add the cooked potatoes, diced celery, red onion, and green onions to the bowl with egg whites.

Step 11

Pour the yolk dressing over the potato mixture and gently toss until everything is evenly coated.

Step 12

Sprinkle paprika over the top of the salad for garnish.

Step 13

Cover and refrigerate until ready to serve.