Boil a pot of water for potatoes and another for eggs.

Wash and peel the potatoes, then dice into small pieces.

Once the water is boiling, place the potatoes in the pot. Do the same with the eggs.

While those are boiling, chop up your onion and celery.

Remove eggs from water after about 14 minutes and place them in an ice water bath to cool off.

Keep an eye on your potatoes. When they are tender, strain them.

In a bowl, combine the potatoes, chopped celery, and onion.

Peel the eggs and dice them.

Add the remaining ingredients (eggs, mayonnaise, and mustard). Then salt and pepper to taste.

Sprinkle paprika on top for presentation.

Refrigerate until it is cold. Be sure to keep it at a food safe temperature during transport and at the get together.