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Cook the Potatoes: Start by boiling the potatoes in a large pot of salted water for 10-12 minutes, or until fork-tender. Drain the potatoes and let them cool slightly.
Prepare the Eggs: While the potatoes are cooking, place the eggs in a pot of cold water. Bring it to a boil, then reduce the heat and simmer for 10 minutes. Remove the eggs, cool them under cold running water, peel, and chop.
Make the Dressing: In a separate bowl, mix together the mayonnaise, yellow mustard, apple cider vinegar, Dijon mustard (if using), sugar, salt, and pepper. Adjust seasoning to taste.
Combine the Ingredients: Once the potatoes are slightly cooled, add them to a large bowl. Gently fold in the chopped eggs, celery, and red onion. Pour the dressing over the mixture and stir gently until everything is well-coated.
Chill the Salad: Cover the bowl and refrigerate the potato salad for at least 2 hours to allow the flavors to meld.
Serve: Before serving, garnish with smoked paprika and fresh parsley for extra color and flavor.
Serving and Storage Tips:
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