Start by scrubbing the medium potatoes under running water to remove any dirt. Once clean, peel the potatoes and cut them into 1-inch cubes. Place the cubed potatoes in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat, and then cook the potatoes for about 10 minutes or until they are fork-tender but not mushy.

Carefully drain the cooked potatoes in a colander and let them sit for about 10 minutes to cool. This step is essential for ensuring that the potatoes don't begin to wilt the other fresh ingredients. Once cooled, transfer the potatoes to a large mixing bowl for combining with the other salad components.

In the bowl with the cooled potatoes, add the chopped sweet onion and diced celery to introduce crunch and flavor. Gently toss everything together to ensure that the vegetables are evenly distributed without breaking up the potatoes.

Next, prepare the hard-boiled eggs by peeling them and either leaving them whole or chopping them into larger pieces for a heartier bite. Add the eggs to the potato mixture, being careful to fold them in gently.

Drizzle the white distilled vinegar over the potato and egg mixture. Gently combine all ingredients to ensure that the vinegar is evenly distributed.

In a separate bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, and a pinch of salt and pepper. Ensure it’s well blended to achieve a uniform texture.

Pour the dressing over the potato mixture and fold it in gently using a spatula. Make sure all the potatoes and ingredients are well coated.

Sprinkle the top of the creamy potato salad with a dash of paprika for a pop of color and added flavor. Finely slice the spring onions and toss them in for fresh garnish.

Cover the potato salad and refrigerate for at least one hour. If possible, let it chill for several hours or overnight.