Old-Fashioned Creamy Potato Salad

This old-fashioned potato salad is the star of every picnic. It uses waxy potatoes (like Yukon Gold) which hold their shape, and a creamy dressing with a tangy mustard kick.

1. Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until tender but not mushy (about 15-20 minutes). Drain well.
2. While the potatoes are still warm, sprinkle them with a little vinegar. This helps them absorb flavor. Let them cool slightly.
3. In a small bowl, whisk together mayonnaise, yellow mustard, celery seed, salt, and pepper.
4. Fold the dressing into the potatoes along with the diced celery, red onion, and chopped hard-boiled eggs.
5. Cover and refrigerate for at least an hour before serving to let the flavors marry. Garnish with paprika.