Bring a Dutch oven of water to a boil, then add the peeled cubed potatoes and cook until tender, 15-20 minutes. Drain the potatoes and cool them until you can handle them comfortably, about 10-15 minutes, so the salad stays creamy instead of watery.

Combine the cooled potatoes, chopped hard-boiled eggs, diced celery, and finely diced onion in a large bowl. Toss gently until the mix is evenly distributed and looks creamy and pale with visible egg pieces and specks of vegetables.

In a separate bowl, whisk mayonnaise, sugar, yellow mustard, white vinegar, salt, and pepper until smooth. Keep whisking until the dressing is glossy and thick so it clings to the potatoes.

Pour the dressing over the potato mixture and fold gently until the potatoes are coated. Fold just until combined to keep the egg pieces intact and the texture traditional.

Cover and refrigerate for at least 3 hours or overnight. Chill until cold and thickened, so every bite tastes tangy-sweet and creamy.

Before serving, sprinkle paprika over the top for garnish. Serve cold for the best church potluck presentation with a creamy white base and yellow egg pieces visible.