Bring a large pot of salted water to a boil. Add diced potatoes and cook until fork-tender, about 12–15 minutes. Drain and let cool slightly.

In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, salt, and pepper until smooth. This dressing is the heart of your creamy potato salad.

In a large mixing bowl, combine warm potatoes, chopped eggs, celery, onion, and relish. Pour dressing over the mixture and gently fold to coat—all that crunch and tang is what makes this dish shine!

Cover and refrigerate for at least 1 hour (or overnight) to let flavors meld. Chilling amps up the taste and texture for that perfect picnic-friendly side.

Before serving, give it a gentle stir. Garnish with a sprinkle of paprika and fresh parsley for color and flavor.