Start by placing the Yukon Gold potatoes in a large pot and fill it with cold water. Bring this to a boil over high heat. Once boiling, reduce the heat to maintain a gentle rolling boil. If you're using kosher salt, now’s your chance to sprinkle it in. Cook the potatoes for about 30-35 minutes or until they are fork-tender. The time might vary based on the size of your potatoes. When they’re done, drain the potatoes and let them cool until you can handle them comfortably.

Once cool enough, remove the skins from the potatoes. This should peel off easily. Then, cut the potatoes into ½ to ¾-inch cubes. Aim for uniform pieces; this will ensure an even distribution of flavors with every bite. While the potatoes are still warm, transfer them to a large mixing bowl and drizzle with the apple cider vinegar. Gently toss them to coat; let them sit for about 15-20 minutes to cool fully.

Now, add the diced celery and the green onions to the cooled potato mixture. Their crunchy textures will add great contrast to the softness of the potatoes.

Chop four of the hard-boiled eggs and fold them into the potato salad. The eggs not only add creaminess but also elevate the protein.

In another bowl, combine the Miracle Whip, yellow mustard, celery seed, and the seasonings (salt and pepper). Whisk it until smooth. Fold this creamy dressing into the potato mixture. Gently mix to ensure every potato piece is well-coated; taste and adjust seasoning as needed.

Slice the remaining hard-boiled egg into thin rounds and layer them atop the potato salad. Sprinkle with paprika for a pretty finish. Cover the bowl with plastic wrap and refrigerate for at least an hour before serving. This chilling time allows the flavors to mingle beautifully.