Classic Southern Potato Salad

Place the cubed potatoes in a large pot and cover with cold water by 1 inch; add 1 teaspoon salt.
Bring the pot to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until a fork slides into a potato cube with almost no resistance.
Drain the potatoes in a colander and spread them on a baking sheet to cool for 15 minutes; overcooked or hot potatoes will turn mushy in the dressing.
While the potatoes cook, place the eggs in a separate small saucepan and cover with cold water by 1 inch.
Bring the eggs to a boil, then cover, remove from heat, and let sit for 11 minutes for fully cooked yolks.
Drain the eggs and place them in a bowl of ice water for 5 minutes to stop cooking and make peeling easier.
Peel the cooled eggs and chop them into small pieces; set aside 1 egg's worth for garnish if desired.
In a large bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, and apple cider vinegar.
Add the cooled potatoes, chopped eggs, diced onion, and diced celery to the bowl.
Fold everything together gently with a rubber spatula until evenly coated, being careful not to mash the potatoes.
Season with black pepper and additional salt to taste.
Cover and refrigerate for at least 1 hour so the salad chills through and the flavors combine.
Sprinkle with paprika just before serving for color.