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Boil the diced potatoes in salted water until tender but firm, about 10-12 minutes. Drain and cool completely.
In a large bowl, mix mayonnaise, Dijon mustard, and apple cider vinegar to create the dressing.
Add the cooled potatoes, celery, onion, and chopped eggs to the dressing. Stir gently to combine.
Season with salt and pepper to taste.
Chill in the refrigerator for at least one hour before serving.
Sprinkle with paprika before serving for a classic Southern touch.
Serving and Storage Tips
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