Set a large pot of water on high heat to boil.

Meanwhile, peel and roughly chop up your potatoes.

Add the potatoes to the boiling water and cook until fork-tender, about 15 minutes.

Set a smaller pot of water to boil and once boiling, add the 3 eggs and cook for 8 minutes.

Remove the eggs to a bowl filled with ice water when the cooking time is finished.

When the eggs are cool enough to touch, peel and discard the shells and then finely chop the eggs. Set aside.

Drain the water from the boiled potatoes. Set aside.

In a large bowl, combine the mayonnaise, sweet pickle relish and dijon mustard. Season to taste with salt and pepper, then adjust any of those 5 ingredients to achieve your desired dressing flavor.

Stir the potatoes into the dressing, coating the potatoes completely. Add the chopped eggs, stirring to coat, followed by the diced celery, red onion and half of the green onions.

Refrigerate until ready to serve.

Garnish the finished potato salad with remaining green onions.