Instructions:
- Place potatoes in a large stockpot, cover with cold water, and add 2 tablespoons of salt. Bring to a rolling boil over high heat. Reduce heat and simmer until fork-tender (about 15-20 minutes).
- Drain potatoes immediately. Spread them on a baking sheet to cool slightly. While still warm, gently mash or coarsely chop about one-third of the potatoes. Allow the rest to cool completely.
- Hard-boil eggs. Once cooled, peel and roughly chop them. Finely dice celery and onion.
- In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, 1 tsp salt, and black pepper until smooth and well combined to create the dressing.
- Add the cooled potatoes (both whole/chunky and mashed portions), chopped eggs, celery, onion, and pickle relish to the dressing bowl.
- Using a rubber spatula, fold all ingredients together gently until just combined, being careful not to over-mix.
- Taste the salad and adjust seasoning now, adding more salt or vinegar if necessary.
- Cover the bowl tightly and refrigerate for at least 2 hours, but preferably overnight, to allow the flavours to marry.
- Before serving, give it one final gentle stir and garnish with a light dusting of paprika.