Boil the Eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, cover and turn off heat. Let sit for 15 minutes, then cool in an ice bath.

Boil the Potatoes: Wash and cube russet potatoes. In a pot, boil salted water and cook potatoes for 8 to 10 minutes until fork-tender. Drain and rinse with cold water.

Prepare the Dressing: Peel eggs, separate yolks and whites. Mash yolks with mayonnaise, mustards, relish, salt, and pepper until creamy.

Combine Ingredients: Chop egg whites and add to a bowl with potatoes, celery, red onion, and green onions. Fold in yolk dressing until well coated.

Chill and Serve: Transfer salad to a dish, sprinkle with paprika, cover and refrigerate for at least 1 hour. Serve chilled.