In a large bowl add the cooked potatoes, eggs, carrot, celery and onion.

Chop up the eggs while in the bowl with the potatoes.

In a mixing bowl whisk together the mayonnaise, mustard, vinegar, sugar, paprika, and salt.

Add the dressing to the potatoes.

Stir until combined. You want to use your spoon while stirring to smash some of the potatoes, so you end up with a creamy potato salad that still has some potato chunks.

Cover and refrigerate at least 2 hour or until cold (24 hours is preferred to allow the flavors to develop).

Sprinkle with more paprika before serving.