Step 1

Boil your potatoes until just done and able to be poked through easily with a fork.

Step 2

Drain, set aside to cool.

Step 3

Once cooled enough to handle, cube the potatoes and put them in a large bowl.

Step 4

Hard boil your eggs; set aside to cool completely.

Step 5

While the eggs are boiling, fry up your bacon and set it aside to cool. De-grease on some paper towels.

Step 6

In the bowl with potatoes, combine the mayonnaise, mustard, salt, sugar, black pepper, and apple cider vinegar.

Step 7

Being careful as not to stir the salad too much.

Step 8

Add crumbled bacon.

Step 9

Roughly chop your hard boiled eggs and add them to bowl.

Step 10

Add chopped celery.

Step 11

Sriracha should be the LAST thing added. Once all ingredients are in the bowl, give the salad a few good folds to combine and coat potatoes.

Step 12

Finish off with some paprika.

Step 13

Cover. Put into the fridge. Chill or let sit overnight. (Overnight is always better. The flavors can combine better that way.) Serve chilled or at room temperature.