Cook the potatoes: Start by placing your peeled and cubed potatoes in a large pot. Add enough cold water to cover them completely and sprinkle in a pinch of salt. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for about 10–12 minutes, or until the potatoes are tender but still firm enough to hold their shape when stirred. Avoid overcooking — you don’t want mashed potatoes! Drain them immediately and spread on a tray or plate to cool slightly.

Prepare the dressing: In a large mixing bowl, whisk together Hellman’s mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and pepper. Stir until the dressing is creamy and smooth. Taste and adjust seasoning — you can add more mustard for tang or a pinch more sugar if you prefer a slightly sweeter flavor.

Combine the vegetables and eggs: Once the dressing is ready, add the finely chopped celery and red onion. Stir to combine. Then, gently fold in the chopped hard-boiled eggs and sweet pickle relish (if using). These add a nice crunch and subtle sweetness that balance the creamy texture.

Add the potatoes: When the potatoes have cooled to room temperature, gently fold them into the dressing mixture. Use a large spoon or spatula to combine, being careful not to break up the potatoes too much. The goal is to coat each piece evenly in the rich, creamy dressing.

Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This chilling time helps the flavors blend together beautifully and enhances the overall taste. When ready to serve, give the salad a gentle stir, then sprinkle a light dusting of paprika and fresh parsley on top for color and freshness.