Fill a large pot with salted water and bring it to a boil over high heat.

Peel the potatoes and cut them into bite-sized pieces. Carefully add them to the boiling water and cook for 12 to 15 minutes, or until fork-tender.

While the potatoes cook, place the eggs in a medium saucepan and cover with cold water. Bring the water to a boil, then cook the eggs for 8 minutes.

Transfer the cooked eggs to a bowl of ice water and let them cool completely.

Drain the potatoes and spread them out slightly to cool for 10 to 15 minutes.

Peel the cooled eggs and chop them into small pieces.

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, sweet pickle relish, salt, and black pepper until smooth.

Add the cooled potatoes to the dressing and gently stir until evenly coated.

Fold in the chopped eggs, celery, red onion, and half of the green onions.

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend.

Sprinkle the remaining green onions over the top and serve chilled.