Start by placing 5 large eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil over medium-high heat, then remove the pot from heat. Cover with a lid and let the eggs sit for 12 minutes before transferring them to an ice water bath.

While the eggs are cooling, finely dice 2 celery stalks and slice 6 green onions. Mince a handful of fresh dill.

Peel and cube 3 pounds of Yukon Gold or red potatoes into 1-inch pieces. Cover with salted water, bring to a boil over medium heat, and cook for 30 to 35 minutes until tender.

While the potatoes are still warm, drizzle with 4 tablespoons of vinegar and toss gently. Allow to cool for 15 to 20 minutes.

In a separate bowl, whisk together 1 cup of Miracle Whip (or mayonnaise), 2 teaspoons of mustard, 1 teaspoon of celery seed, and season with salt and pepper to taste.

Once the potatoes have cooled, fold in the diced celery, sliced green onions, and the 4 chopped hard-boiled eggs.

Drizzle the prepared dressing over the potato mixture and gently fold it in until everything is well coated.

Cover the potato salad with plastic wrap and refrigerate for at least 1 hour before serving. Stir gently and garnish with sliced hard-boiled egg and a sprinkle of paprika before serving.