1. Begin by peeling and cutting the potatoes into bite-sized chunks. Bring a large pot of salted water to a boil and gently add the potato cubes. Cook until they’re fork-tender, about 10-15 minutes. Drain the potatoes and let them cool completely before proceeding.

2. In a large bowl, combine the cooled potatoes with the chopped onion, celery, and hard-boiled eggs. Be sure to chop the ingredients evenly for a consistent texture throughout the Creamy Potato Salad.

3. In a separate bowl, whisk together the mayonnaise, mustard, vinegar, and pickle relish until well combined. Season the dressing with a generous pinch of salt and pepper to taste.

4. Pour the dressing over the potato mixture and gently fold everything together until the salad is evenly coated. Be cautious not to overmix, as you don’t want to break down the potatoes.

5. Cover the Creamy Potato Salad and refrigerate it for at least an hour, allowing the flavors to meld and the dressing to thicken. Before serving, top the salad with sliced spring onions and a sprinkle of paprika for a vibrant pop of color and flavor.