Peel and cube the potatoes into bite-sized pieces, place in a large pot, cover with water, and sprinkle in a pinch of salt. Bring to a gentle boil, then reduce heat and simmer for 10 to 12 minutes until fork-tender. Drain and let cool slightly.

In a small pot, place eggs and cover with cold water. Bring to a boil, then remove from heat and cover for 10 minutes. Drain and cool in cold water. Once cool, peel and chop the eggs.

In a large bowl, mix together mayonnaise, yellow mustard, apple cider vinegar, salt, and pepper until creamy and smooth.

In the bowl with the dressing, gently fold in the cooled potatoes, chopped eggs, celery, red onion, and pickles (if using). Adjust seasoning if needed.

Cover and refrigerate for at least one hour to let flavors meld. Before serving, sprinkle paprika on top.