Start by placing the eggs in a large pot and covering them with cold water. Bring the water to a boil over medium-high heat.

Once boiling, cover the pot, remove it from heat, and let the eggs sit for about 10-12 minutes.

After the time is up, transfer the eggs to an ice bath to cool them quickly. Once cooled, peel the eggs and set them aside.

While the eggs are cooling, fill another pot with water and add the cubed potatoes. Bring to a boil over medium-high heat.

Boil the potatoes for about 10-15 minutes, or until they are tender when pierced with a fork.

Drain the potatoes and place them in a mixing bowl.

To the bowl of warm potatoes, add the diced celery, red onion, and green onions.

In a separate bowl, combine the mayonnaise, dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, pepper, and paprika. Mix until well blended.

Pour the dressing over the warm potato mixture and stir gently until everything is coated evenly.

Roughly chop the boiled eggs and fold them into the salad, being careful not to break them up too much.

Garnish the salad with the hard-boiled egg halves and fresh dill on top.