Place your eggs in a large saucepan, covering them with cold water by about an inch. Bring to a rolling boil over medium heat, then remove from heat, cover, and let sit for 15 minutes. Transfer eggs to an ice bath to cool completely.

While the eggs are cooling, peel and cube your Russet potatoes into bite-sized pieces. In a large pot, bring salted water to a boil, add the potatoes, and cook for 8-10 minutes, or until fork-tender. Drain and rinse under cold water.

Halve the cooled boiled eggs, separating the yolks from the whites. In a mixing bowl, mash the yolks with mayonnaise, Dijon mustard, sweet pickle relish, salt, and pepper until smooth and creamy.

Chop the egg whites into small pieces. In a large bowl, combine the cooled cubed potatoes with the chopped celery, red onion, green onions, and the creamy yolk dressing. Gently fold until well coated.

Transfer the combined salad into a serving dish, garnish with paprika, cover and refrigerate for at least one hour. Just before serving, consider adding halved boiled eggs and fresh dill on top.