Start by placing the diced potatoes in a large pot and covering them with cold water.

Bring the water to a boil and add a pinch of salt. Boil for about 10-15 minutes until fork-tender.

Once cooked, drain the potatoes in a colander and let them cool for a few minutes.

In a mixing bowl, combine the mayonnaise, mustard, relish, salt, and pepper. Whisk until smooth.

Once the potatoes have cooled, add them to the bowl with the dressing and gently mix to coat.

If using, fold in the chopped eggs and green onions.

Cover the potato salad and refrigerate for at least 30 minutes.

Once chilled, give the salad a good stir and serve.