Begin by peeling the Yukon Gold potatoes and cutting them into 1-inch cubes.

Prepare your other ingredients: hard-boiled eggs should be diced, celery diced, and green onions sliced to your preference.

Place the cubed potatoes in a large pot, covering them with about 1 inch of cold salted water.

Bring the water to a boil, then reduce the heat, allowing it to simmer for about 15 minutes until fork-tender but not mushy.

Drain the potatoes in a colander and set them aside to cool completely.

In a large bowl, combine the mayonnaise, sweet pickle relish, apple cider vinegar, yellow mustard, sugar, and a pinch of salt and black pepper.

Whisk these together until the mixture is smooth and creamy.

When the potatoes have cooled, gently fold them into the dressing along with the diced eggs, chopped celery, sliced green onions, and your choice of herbs.

Be careful not to overmix, as you want the potatoes to remain intact and not become mushy.

Give it a taste and adjust the seasoning by adding more salt, pepper, or a hint of vinegar to enhance the flavor.

Cover the Potato Salad and let it chill in the refrigerator for at least two hours before serving.

Once chilled, give it a final stir before serving, showcasing the vibrant colors and inviting textures.

Garnish with more herbs for a lovely presentation.