Add the potatoes to a large pot and add water just until covered. Add salt. Bring the pot to a boil over medium heat, and cook until the potatoes are just fork tender- roughly 15-20 minutes.
Transfer the cooked potatoes to a waiting strainer, and run under cold water to stop the cooking process. Once drained well, transfer the warm potato to a bowl and refrigerate.
Set aside 3-4 egg halves, for garnish. Separate the rest, popping the yolks into a large mixing bowl and adding the empty whites to a large cutting board.
Using either a potato masher or a fork, mash the yolks until finely crumbled. Add the mayonnaise, mustard, vinegar, celery salt, and pepper. Stir everything together until evenly combined and the mixture's smooth.
Using a sharp knife, dice the egg whites then add them to the mixing bowl with the dressing. Also add the potatoes, celery, and onion to the bowl. Gently toss until the salad's evenly combined.
Cover the bowl, and chill in the refrigerator for 1 hour.
Transfer the potato salad to a serving dish. Garnish with a sprinkle of smoked paprika, and place the reserved egg halves in the center of the dish.
Serve & enjoy!