Place cubed potatoes in a large pot. Add salt and enough water to cover. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until fork-tender. Drain well and let cool slightly.

(Optional) While still warm, toss potatoes with a small splash of vinegar for enhanced flavor.

In a small bowl, whisk together mayonnaise, vinegar, mustard, sugar, and garlic powder until smooth.

In a large bowl, combine potatoes, chopped eggs, celery, and onion.

Pour the dressing over the mixture and gently stir until evenly coated.

Season with salt and pepper to taste.

Garnish with paprika.

Cover and refrigerate for at least 1 hour before serving for best flavor.

Tips & Variations

Use waxy potatoes to maintain shape and avoid mushiness.

Add chopped dill, pickles, or relish for extra flavor.

Mix in bacon, chives, or peas for variation.

Chill before serving to allow flavors to develop.

Storage

Refrigerator: Store covered for up to 4 days.

Do not leave at room temperature for more than 2 hours (1 hour in hot weather).

Course: Side Dish

Cuisine: American