Start by washing, peeling, and dicing your medium potatoes into bite-sized cubes. Place them in a large pot and cover with cold water.

Bring the water to a rolling boil over medium-high heat.

Once boiling, reduce the heat and simmer for about 10-12 minutes or until the potatoes are fork-tender but not mushy. Drain the potatoes and set them aside to cool.

In a separate pot, bring water to a boil, then gently add the eggs. Simmer for 9-12 minutes, then transfer them to an ice bath to stop the cooking process. Once cooled, peel and chop the eggs.

In a large mixing bowl, combine the mayonnaise, Dijon mustard, and season with salt and pepper. Adjust according to your taste preferences.

Add the cooled potatoes, chopped hard-boiled eggs, celery, and onion into the bowl with the dressing. Gently fold the ingredients together until everything is well-coated.

Transfer the potato salad to a serving bowl, sprinkle with paprika for garnish, and refrigerate for at least 30 minutes before serving to allow the flavors to meld beautifully.