Step 1

Boil the potatoes whole in salted water for 15-20 minutes, until tender. Cool and dice into bite-sized pieces.

Step 2

In a large bowl, combine Hellmann’s mayonnaise, Dijon mustard, and apple cider vinegar. Stir until smooth.

Step 3

Fold in the diced potatoes, onions, celery, pickles, and hard-boiled eggs into the dressing. Mix gently to avoid mashing the potatoes.

Step 4

Add salt and pepper to taste. Adjust flavors as needed.

Step 5

Refrigerate for at least an hour before serving to allow the flavors to meld.

Step 6

Sprinkle with paprika and serve chilled.