4 medium russet potatoes
1 1/2 cups chopped onions
2 stalks celery -- finely diced
Kosher salt and coarse ground pepper -- to taste
Tarragon vinegar or white wine vinegar -- for boiling eggs
Paprika -- for salad topping
1 cup mayonnaise (Hellmans)
1 tablespoon spicy brown mustard (Guldens)
1 teaspoon celery seed
1 teaspoon kosher salt
1/2 teaspoon coarse-ground black pepper
1/4 teaspoon cayenne
2 tablespoons dry white wine
Put unpeeled potatoes into large saucepan, cover with cold water, add 1 teaspoon salt and bring to boil. Partially cover and cook over medium heat about 20 minutes or until fork-tender. Potatoes should not be mushy. Drain off water and plunge the potatoes into ice water or under cold running tap water about 10 minutes; drain and refrigerate until thoroughly chilled, about 2 hours.
Put eggs into medium saucepan, cover with water, add 1 teaspoon salt and 1 teaspoon Tarragon Vinegar, and bring to boil. Cook over medium heat about 10-12 minutes in rolling boil. Drain and plunge into ice water or under cold running tap water about 10 minutes. (Add ice cubes to rapidly cool the eggs.) Drain and refrigerate at least 2 hours until thoroughly chilled.
Peel potatoes and cut into 1/2-inch dice; place into large mixing bowl. Add onion and celery to potatoes. Peel eggs and chop (I use a two-way egg-slicer---it's a lot easier); add to potato mixture. Sprinkle with a little salt and pepper; mix gently with a large fork or spoon. Sprinkle with a little more salt and pepper to taste; mix gently again.
Combine all dressing ingredients in medium bow (it's okay to make more dressing than I've stated here); whisk until smooth and silky. Taste and adjust seasonings if needed. Pour over salad; toss gently with two forks or tablespoons. Taste again and adjust the seasonings if needed. (This is the part I especially like!)
Put salad into decorative serving bowl; sprinkle with Paprika and cover. Cover and refrigerate 2-3 hours until ready to serve.