Start by placing the diced potatoes in a large pot and covering them with water. Add a pinch of salt to flavor them as they cook.

Bring the water to a boil over medium-high heat and let it simmer for about 15-20 minutes. Cook until the potatoes are fork-tender but not mushy.

Drain the potatoes in a colander and let them cool to room temperature to prevent the salad from becoming too hot.

In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy.

Add the finely chopped celery and green onions into the dressing, mixing well for flavor and crunch.

Gently fold the cooled potatoes into the dressing mixture, maintaining some chunks for texture.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to meld flavors.

Before serving, sprinkle paprika for color and garnish if desired.