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Wash the potatoes thoroughly, then peel and cut into ½-1 inch cubes.
Place the cubed potatoes in a large pot of cold water.
Bring the potatoes to a boil then add 1 Tablespoon Salt to the pan.
Reduce the heat to medium and boil gently for 8-10 minutes, just until fork tender.
Drain the potatoes, add them to a large bowl, and place in the refrigerator for 10 minutes.
While the potatoes are cooling mix together the mayonnaise, mustard, paprika, salt, pepper, garlic powder, relish, and celery salt in a medium bowl until well combined.
Remove the potatoes from the refrigerator and mix in the dressing. Add in the diced boiled eggs, chopped celery, and green onion and mix gently to combine.
Chill the potato salad for at least 1 hour before serving.