Start by gathering all your ingredients and preparing them for mixing. Peel and chop the hard boiled eggs into 1/2-inch pieces—this size keeps them chunky and visible rather than turning into mush. Thinly slice the green onion, keeping the white and light green parts separate from any darker green tops (save those for garnish if desired). Having everything prepped and ready ensures smooth mixing and even distribution of flavors throughout the salad.

In a large mixing bowl, combine the cold mashed potatoes with the mayonnaise, stirring until fully incorporated and smooth. The cold potatoes are essential here—they keep the mayo from becoming too thin and help maintain that creamy, potato-forward texture. I like to use a rubber spatula and fold gently rather than vigorously mixing, which keeps the potato pieces intact and prevents the salad from becoming gluey.

Add the yellow mustard and sweet pickle relish to the potato-mayo base from Step 2, folding them in gently until evenly distributed. These ingredients provide the tangy backbone of the salad and should be mixed throughout rather than concentrated in one area. The mustard adds acidity that brightens the richness of the mayo, while the relish brings both sweetness and textural contrast.

Add the chopped hard boiled eggs and sliced green onion to the mixture from Step 3, folding gently to combine without breaking the eggs into smaller pieces. Once combined, sprinkle in the salt, freshly ground black pepper, and paprika, mixing one final time until the seasonings are distributed throughout. I recommend tasting at this point and adjusting salt to your preference, since different mustards and relishes have varying salt content—you want the salad well-seasoned but not overwhelming.

Transfer the finished potato salad to your serving bowl, mounding it gently in the center. Sprinkle the top with a light dusting of paprika for both color and a subtle hint of smoky flavor. The salad is best served chilled or at room temperature, and it actually improves after sitting for 30 minutes as the flavors meld together.