Prepare the Ingredients: Peel and cube the Yukon Gold potatoes, dice the hard-boiled eggs, and prepare celery and green onions.

Cook the Potatoes: Place potatoes in salted water, boil for 15 minutes until fork-tender, drain and cool.

Make the Dressing: In a bowl, whisk together the mayonnaise, relish, vinegar, mustard, sugar, and seasoning.

Combine the Ingredients: Gently fold cooled potatoes into the dressing, then add eggs, celery, and onions.

Season to Taste: Adjust the seasoning with salt, pepper, and more vinegar as desired.

Chill the Salad: Cover and refrigerate for at least two hours to meld flavors.

Serve and Garnish: Stir gently before serving and garnish with additional herbs.