Start by bringing a large pot of salted water to a rolling boil over high heat. Carefully add diced potatoes and cook for 10–15 minutes until they are fork-tender but not mushy. Once done, drain the potatoes in a colander and let them cool completely at room temperature.

In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, and a generous pinch of salt and pepper. Mix until smooth and set aside.

Once the potatoes are cool, gently fold them into the prepared dressing using a spatula, ensuring all the potatoes are well-coated but remain intact.

Next, fold in chopped celery, diced red onion, and chopped hard-boiled eggs into the potato mixture. Add fresh parsley and mix thoroughly but gently.

Cover the bowl and refrigerate the salad for at least 2 hours to allow the flavors to meld.

Before serving, uncover the creamy potato salad and sprinkle a light dusting of paprika on top. Serve chilled.