Start by scrubbing, peeling, and cutting the potatoes into one-inch cubes.

Place the potato cubes in a large pot and cover them with water. Boil over medium-high heat for about 10 minutes, or until the potatoes are firm-tender.

Once cooked, drain the potatoes and set them aside to cool. Rinse under cold water to expedite the cooling process.

In a large mixing bowl, add the cooled potatoes. Chop the onions and celery, then incorporate them into the bowl.

While the potatoes cool, hard-boil your eggs and then peel them. Add them to the potato mixture.

In the mixing bowl, stir in white distilled vinegar, mayonnaise, yellow mustard, pickle relish, salt, and pepper to taste.

Gently fold in sliced spring onions and sprinkle with paprika for color.

Let the potato salad chill in the fridge for at least an hour for optimal flavor melding.