Peel the potatoes and cut into bite sized pieces.
Put the potatoes in a pot and fill with cold water about 1 inch (2.5 cm) above the potatoes. Add a pinch of salt.
Bring the water to a boil and cook for 20 minutes or until the potatoes are soft.
While the potatoes are boiling, mix the mayonnaise, vinegar, mustard, relish, paprika, a healthy pinch of salt, and a few grinds of black pepper in a bowl.
Peel the eggs and chop into about 1-2 cm chunks
Peel the strings off the celery and dice it.
When the potatoes are finished, drain the water in a colander and set aside to cool for at least 15 minutes.
Put the potatoes and celery in a large bowl. Incorporate the dressing by gently mixing it in about 1/3 at a time.
Gently mix in the eggs
Refrigerate for at least an hour but preferably overnight before serving