Begin by peeling and cubing Yukon Gold potatoes into one-inch pieces. Rinse with cool water to remove excess starch.

Transfer cubed potatoes to a large pot, cover with cold water, add salt, and bring to a boil. Cook until tender, about 10 minutes.

In a separate pot, hard-boil eggs by covering cold eggs with water, bringing to a boil, then letting sit covered for 15 minutes.

In a large mixing bowl, whisk mayonnaise, mustard, relish, vinegar, seasoning, and pepper to create the dressing.

Fold in the cooled potatoes, celery, green onions, and diced eggs. Pour dressing over and mix gently without mashing potatoes.

Adjust seasoning to taste and refrigerate for at least 30 minutes before serving.