Place the potatoes in a large stockpot and cover with water. Bring to a boil, and continue cooking for 25 minutes or until the potatoes feel cooked when you push in a fork.

Meanwhile, cover the eggs with water in a smaller saucepan, and bring the water to a boil. Once the water boils, cover the pot and remove from the heat. Let the eggs cook in the hot water for about 12 minutes, before cooling in a bath of ice water.

When the eggs and potatoes are done, put them into the fridge to let them cool until you are ready to assemble the salad.

To make the salad, chop the potatoes into bite sized cubes, and the eggs into smaller cubes. I reserved part of one egg for garnish on the top.

Next, mix the potatoes, eggs, chopped onion and chopped celery in a medium sized bowl.

In a glass measuring cup or small bowl, mix the mayonnaise, vinegar, mustard, salt and pepper to form a dressing.

Add the dressing to the potato mixture, and toss to coat. A little sprinkle of paprika on top and you’re ready to eat!