Start by placing your eggs in a pot and covering them with cold water. Bring the water to a rolling boil over medium-high heat, then cover the pot and remove it from the heat. Allow the eggs to sit for 15 minutes, then transfer them to an ice bath to cool completely.

While the eggs are cooling, wash and peel your russet potatoes, then cut them into even-sized cubes. In a large pot, bring salted water to a boil and add the potato cubes. Cook for about 8-10 minutes or until they are tender but not mushy. Drain the potatoes and let them cool completely before adding them to the salad.

Once the eggs are cooled, gently tap them on a hard surface to crack the shells, then peel under running water. Cut the eggs in half, separating the yolks from the whites. In a mixing bowl, mash the yolks with mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, salt, and pepper until smooth.

Chop the egg whites and add them to a large mixing bowl along with the cooled potatoes, diced celery, finely chopped red onion, and sliced green onions. Gently fold in the prepared dressing, mixing until everything is well coated.

Transfer the salad to a serving dish, sprinkle paprika over the top, and cover with plastic wrap. Refrigerate the salad for at least 1 hour before serving.