Prepare the Potatoes

1. Boil the Potatoes: Peel (if desired) and cut the potatoes into evenly sized chunks. Place them in a large pot and cover with cold water. Bring to a boil and cook for about 15-20 minutes or until fork-tender.
2. Drain and Cool: Drain the potatoes in a colander and let them cool slightly.

Make the Dressing

1. Mix the Dressing: In a large mixing bowl, combine the mayonnaise, mustard, apple cider vinegar, salt, black pepper, and paprika. Whisk until smooth and well combined.

Combine Ingredients

1. Add the Potatoes: Once the potatoes are cool enough to handle, add them to the dressing. Gently fold to coat the potatoes without mashing them.
2. Incorporate Add-Ins: Stir in the diced celery, red onion, dill pickles (if using), and hard-boiled eggs (if using). Mix gently until evenly distributed.

Chill and Serve

1. Refrigerate: Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to let the flavors meld. For best results, let it chill for a few hours or overnight.
2. Serve: Before serving, give the salad a gentle stir and garnish with a sprinkle of paprika. Serve chilled or at room temperature.