Cook potatoes by placing peeled russet potatoes in a large pot, covering with water, boiling, then simmering for 25-30 minutes until tender. Drain and cool completely.

Once cooled, cube potatoes into uniform bite-sized pieces.

In a large mixing bowl, combine Miracle Whip, sweet relish, yellow mustard, salt, and black pepper. Stir until smooth.

Gently fold in cubed potatoes, hard-boiled eggs, celery, green onions, and yellow onion until evenly coated.

Chill in the refrigerator for at least 4 hours before serving.