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Peel the russet potatoes (if you prefer) and cut them into bite-sized cubes.
Place the potatoes in a large pot, cover with water, and bring to a boil.
Cook the potatoes for about 10-15 minutes or until they are tender when pierced with a fork.
Drain the potatoes and allow them to cool for a few minutes.
Prepare the Dressing:
In a large bowl, combine the mayo, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Stir well to combine into a smooth dressing.
Mix the Salad:
Add the cooled potatoes to the dressing and gently fold them together, ensuring the potatoes are evenly coated with the dressing.
Stir in the chopped boiled eggs, red onion, and celery for extra crunch and flavor.
Chill & Serve:
Cover the potato salad and place it in the fridge for at least 1 hour to let the flavors meld.
Before serving, garnish with a sprinkle of paprika if desired.
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