Place the potatoes in a large stockpot and add cold water so the potatoes are submerged with an additional 2 inches of water above the potatoes. Place the lid on and place the pot on the stove over medium-high heat, bring to a light boil. Boil, covered for 20-40 minutes. Boil time depends on the size of the potatoes, start checking at the 20-minute mark. You know the potatoes are done when the skins start to crack and a butter knife inserted into a potato pierces easily with no resistance.
While the potatoes are cooking, make the dressing by placing the mayonnaise, garlic, vinegar, pickle relish, sugar, dijon, celery seed, paprika, salt, and pepper in a large bowl and mix to combine until smooth.
Fold in the roughly chopped eggs, celery, red onion, and green onions.
When the potatoes are done cooking, drain them well.
Carefully remove the skins and dice the potatoes in ½ inch to 1-inch pieces, or to your size preference. Don’t worry about the potatoes breaking up if they don’t keep their shape.
Add the potatoes into the large bowl with the other ingredients and fold them in.
Taste and adjust seasoning if necessary. Cover with plastic wrap and place in the fridge for at least 1 hour to chill. Garnish with more green onions and paprika, optional.