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Place the peeled and cubed potatoes in a large saucepan, cover with water, and boil until tender.
Chill the cooked potatoes in the fridge until cold.
Chop the boiled eggs, green onions, and sweet pickles.
Combine the cold potatoes, chopped eggs, sliced green onions, and chopped sweet pickles in a bowl.
Add prepared mustard and celery seed, mix well.
Stir in the mayonnaise until everything is coated.
Season with salt and pepper to taste.
Refrigerate for about an hour before serving.