Peel the potatoes and dice them up into small bites.

Add the potatoes to a saucepan or pot and cover with cold water and salt. Boil the potatoes until it is fork tender. Drain and set it aside to cool.

In a small bowl, add the mayonnaise, yellow mustard, paprika, and rice vinegar.

Add mayonnaise and others, add celery sticks, onion, half of the dice eggs, and salt together. Mix gently!

Mix and add black pepper.

Add the cooked potatoes and mix. Add the remaining half eggs.

Let the salad chill by refrigerating for at least two hours.

Serve and enjoy!