Add the potatoes to a large pot of boiling salted water and cook for 6 minutes or just until tender.
Immediately remove them from the boiling water and transfer to a large bowl of ice water to chill them quickly.
Once cool, strain them and set aside.
Take about 1/3 to ½ of the potatoes and add them to a large bowl and using a hand masher, roughly mash them.
Add the remaining potatoes along with the rest of the ingredients and using a rubber spatula fold everything together until it is very well combined.
Garnish with optional extra paprika and thinly sliced green onions and serve.
Notes
Chef Notes:Make-Ahead: You can make this up to 1 day ahead of time. In addition, it would be best not to dress the potato salad until ready to serve.How to Store: Cover and keep cool in the refrigerator for up to 4 days. This recipe will not freeze well.The potatoes should be peeled and cut before boiling them.Feel free to add or subtract the amount of mustard or mayonnaise to your liking.Yukon gold, red bliss, or russet potatoes will work great for this recipe.You can absolutely make this without celery.If you do not have a red onion, a yellow, sweet, or white onion will do.Use my hard-boiled egg recipe for perfect results.My bread and butter pickle recipe makes for an excellent relishThe boiling water should be as salty as the ocean.