Picnic Potato Salad
2 Pounds Red Potatoes, Peeled
1 ½ Cups Mayonnaise
½ Cup Diced Celery
½ Cup Chopped Onion
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Prepared Yellow Mustard
1 Teaspoon Kosher Salt
¼ Teaspoon Ground Black Pepper
4 Hard-Cooked Eggs, Chopped
1 Teaspoon Paprika, Or To Taste (Optional)
Step 1 Half the potatoes and place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
Step 2 Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.