Place the Yukon Gold potatoes in a large pot and cover with water. Add 1 tsp of salt and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes. Then, drain and let them cool completely.

Once cooled, peel the potatoes and cut them into cubes. Transfer them into a large mixing bowl, ensuring they’re evenly cut for even dressing coverage.

In a separate bowl, whisk together the chilled eggs, 3/4 cup mayonnaise, 1 Tbsp yellow mustard, 1 Tbsp sweet relish, 1 Tbsp red wine vinegar, 1/2 tsp Tony Chachere's seasoning, and 1/4 tsp fresh black pepper until smooth and creamy.

Pour the dressing over the cubed potatoes, tossing gently to coat each piece. The dressing should beautifully envelop the potatoes, creating a creamy base.

Stir in 2 thinly sliced green onions and 2 chopped ribs of celery. This adds a refreshing crunch and a burst of flavor that elevates your potato salad.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling allows the flavors to meld together, resulting in an even tastier salad.