Place cubed potatoes in a large pot and cover with cold water by 2 inches. Add 1 tablespoon salt to the water. Pro tip: Starting with cold water ensures even cooking throughout the potato

Bring to a boil over medium-high heat, then reduce to medium and cook for 12-15 minutes until fork-tender but not mushy. Pro tip: Test doneness by piercing with a fork - it should go through easily but the potato should hold its shape

While potatoes cook, place eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from heat and cover for 12 minutes. Pro tip: This method prevents that green ring around the yolk and ensures perfectly cooked eggs

Transfer eggs to an ice bath immediately, then peel once cooled. Chop into bite-sized pieces. Pro tip: Older eggs (7-10 days old) are easier to peel than very fresh ones

Finely dice the yellow onion and chop celery into small pieces. Place in a large mixing bowl. Pro tip: Keep vegetable pieces small and uniform for the best texture in each bite

Add chopped fresh chives to the bowl and set aside. Pro tip: Reserve some chives for garnishing the finished salad

In a small bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper until smooth. Pro tip: Taste and adjust seasoning - the dressing should be slightly more seasoned than you want the final salad

Let the dressing sit for 10 minutes to allow flavors to meld together. Pro tip: This resting time helps the vinegar mellow and ingredients marry

Drain the cooked potatoes well and let them cool for 5 minutes until just warm to the touch. Pro tip: Slightly warm potatoes absorb the dressing better than completely cooled ones

Add warm potatoes and chopped eggs to the bowl with vegetables. Pour dressing over everything and gently fold together until evenly coated. Pro tip: Use a large spoon or spatula and fold gently to avoid breaking up the potatoes

Cover the potato salad and refrigerate for at least 2 hours, preferably overnight, to allow flavors to develop. Pro tip: The salad tastes best after 4-24 hours as the flavors have time to meld

Before serving, taste and adjust seasoning as needed. Garnish with remaining chives and a light dusting of paprika. Pro tip: You may need to add a bit more salt and pepper after chilling as flavors can mellow