Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.

Peel and dice the warm potatoes into bite-sized chunks, placing them in a large mixing bowl.

In a separate smaller bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, salt, and black pepper.

Pour the dressing over the potatoes. Gently fold in the chopped hard-boiled eggs and sliced green onions.

Cover and chill in the refrigerator for at least 2 hours. Garnish with a sprinkle of paprika before serving.