Cook the potatoes:
Place potatoes in a large pot, cover with cold salted water, and bring to a boil.
Reduce heat and simmer until fork-tender, about 10–12 minutes. Drain and let cool slightly.
Make the dressing:
In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, pepper, and paprika until smooth.
Assemble the salad:
Add potatoes, celery, onion, and eggs to the bowl with the dressing.
Toss gently until well coated.
Chill & serve:
Cover and refrigerate for at least 1–2 hours (or overnight for best flavor).
Garnish with parsley and extra paprika before serving.
Tip: If you like a little crunch, add diced pickles or relish. For extra creaminess, stir in a spoonful of sour cream.
ADVERTISEMENT
