Instructions:

• Fill a stockpot with salted water, the potatoes, and the eggs. Heat on high to bring to a boil, then reduce heat to medium and cook for approximately 12-15 minutes until potatoes are fork tender. Drain and let the potatoes and eggs cool.
• While the potatoes and eggs are cooking, prepare the rest of the salad.
• In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, mustard, salt, garlic powder, and black pepper. Add the diced celery, onion, and sweet pickle relish. Stir to combine.
• Cut the baby potatoes into bite size pieces. Add to the dressing and toss to thoroughly coat.
• Peel and chop the eggs. Add to the bowl and gently fold into the salad until combined.
• Put the potato salad into your serving dish. Sprinkle with paprika and garnish with fresh parsley if desired.
• Cover and refrigerate for at least 2 hours to allow the flavors to combine. I like to make this a day ahead for easy entertaining.