Nana prepared this every Sunday before our gathering. I still adore it!

In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper.

Add the cooled potatoes and chopped eggs to the dressing. Stir gently to combine, making sure the potatoes are well coated.

Transfer the salad to a serving dish. Arrange slices of hard-boiled eggs on top for garnish.

Sprinkle with red onion, green onions, and a dusting of paprika.

Refrigerate for at least 1 hour before serving to allow the flavors to meld.

For a tangier twist, try adding a tablespoon of dill pickle relish to the dressing. If you have picky eaters, you can omit the red onions and substitute green onions for a milder flavor. For an extra kick, mix in a teaspoon of hot sauce with the mayonnaise. To make it vegetarian-friendly, try using vegan mayonnaise. For a heartier version, add some crumbled bacon just before serving.