Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt to the water to season the potatoes as they cook.

Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes cook for about 15-20 minutes or until they are fork-tender.

Once cooked, drain the potatoes and let them cool slightly before transferring them to a mixing bowl.

While the potatoes are cooling, chop the hard-boiled eggs into small pieces. You can use a knife or a potato masher for a finer texture.

In a separate bowl, combine the mayonnaise, Dijon mustard, white vinegar, celery salt, black pepper, and salt. Whisk together until smooth and well combined.

Add the chopped eggs, celery, red onion, and pickles to the bowl with the potatoes. Pour the dressing over the top.

Gently fold the ingredients together using a spatula or spoon, being careful not to mash the potatoes too much. You want to keep some texture.

Cover the potato salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Before serving, sprinkle paprika on top for garnish. Serve chilled or at room temperature.