Gently place the eggs in a large pot and cover with water. Place on the stove over medium-high heat and bring to a boil. Once boiling, put the lid on top of the pot and remove the saucepan from heat. Let the eggs stand in the hot water for 15 minutes, then transfer them to a bowl of ice-cold water.

Once the eggs have cooled, peel and set aside.

Place cubed potatoes into another large pot and cover with water. Place over medium-high heat and bring to a boil. Boil for 8-10 minutes or until tender. Make sure you cook the potatoes evenly and don't overcook them.

Please drain and immediately rinse in cold water, then set aside.

Cut the eggs in half, remove the yolks, and place them in a medium bowl.

In the same bowl, add mayonnaise, all the mustard relishes, salt, and pepper. Mash the yolks into the mixture and stir until fully combined.

Coarsely chop the egg whites and add them to a large bowl.

Add cooked potatoes, diced celery, red onion, and green onions. Add the yolk dressing and mix until incorporated.

Sprinkle with paprika on top, cover, and refrigerate until serving.

Garnish with halved hard-boiled eggs and fresh diced dill with serving.