Step 1

Place the diced potatoes in a large stockpot and add enough cold water so the potatoes are covered by 1 inch of water.

Step 2

Place the stockpot on a burger set at medium-high heat and let the mixture come to a boil. When the water begins to boil add one teaspoon of table salt to the water.

Step 3

Reduce the heat to medium and let the potatoes simmer. Let them continue to cook for 5-8 minutes or until the potatoes pierces easily with a fork. Don't let the potatoes overcook, or the potato salad will be mushy .

Step 4

Thoroughly drain the potatoes in a colander, then return the potatoes to the pot and drizzle the vinegar even over the potatoes. Let the potatoes rest for 20-30 minutes or until well cooled.

Step 5

Add the diced celery and the diced green onions to the potato mixture.

Step 6

Add the mayonnaise, yellow mustard, celery seed, salt and pepper to a medium bowl.

Step 7

Whisk to combine the ingredients.

Step 8

Gently fold the mayonnaise mixture into the cooled potatoes.

Step 9

Taste and reseason with salt and pepper as needed.

Step 10

Refrigerate the potato salad for at least 1 hour (overnight is best) before serving.

Step 11

Sprinkle the top of the potato salad with sweet paprika if you want to add a little color to the dish and serve.