Boil the potatoes: Place the peeled and chopped potatoes in a large pot of cold, salted water. Bring to a boil over medium-high heat and cook for about 10–12 minutes, or until they are tender when pierced with a fork but not falling apart. Drain the potatoes and spread them out on a tray or large plate to cool slightly. Let them sit for about 10 minutes so excess steam evaporates — this helps prevent a watery salad.

Prepare the dressing: In a medium mixing bowl, combine mayonnaise, mustard, apple cider vinegar, sugar, salt, pepper, and paprika. Whisk until the dressing is smooth and creamy. Taste and adjust the seasonings if needed — some people like it a bit tangier, so feel free to add an extra splash of vinegar or a pinch of mustard.

Combine the ingredients: In a large bowl, gently mix the cooled potatoes with the chopped celery, red onion, and eggs. Pour the dressing over the mixture and toss carefully using a spatula to coat everything evenly. Try not to mash the potatoes too much — McAlister’s style potato salad is known for its creamy yet chunky texture.

Chill before serving: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld together and the salad to firm up to that perfect creamy consistency.

Garnish and serve: Just before serving, sprinkle a bit of paprika on top for color and garnish with chopped parsley if desired. Serve chilled or slightly cool.