Leaving the potatoes whole and the skins on, wash the potatoes. Cover them with cold water in a medium saucepan and add a pinch of salt. Cover the pot and bring to boil over high heat. When water begins to boil, remove the lid and continue boiling for about 25 minutes or until potatoes are fork tender.
Meanwhile, dice the green onion, celery, and hard boiled eggs and put them in a medium mixing bowl.
In a small mixing bowl, combine the mayonnaise, mustard, relish, vinegar, and salt and pepper.
When the potatoes are cooked, allow to cool for a few minutes. Then using either a clean kitchen towel or the back of a pairing knife, remove the skins. Cut the potatoes into bite size pieces and add them to the vegetables.
Pour the dressing over the potatoes and mix until everything is evenly coated. Refrigerate until the salad is cold and serve.