Boil the eggs: Place cold water in a saucepan to cover the eggs by an inch. Bring to a boil, add eggs, cover, and let sit for 15 minutes. Move to an ice bath to cool.

Boil the potatoes: Peel and cube the Russet potatoes. Boil in salted water for 8-10 minutes until fork-tender, then drain and cool.

Make the dressing: Mash egg yolks in a bowl, then mix in mayonnaise, mustards, pickle relish, salt and pepper until smooth.

Combine ingredients: Chop egg whites, add to bowl with cooled potatoes, celery, red onion, and green onions. Fold in dressing, mixing until combined.

Garnish and chill: Sprinkle paprika and add dill. Cover and refrigerate for at least an hour, preferably overnight.