Place the eggs in a large pot and fill with enough water to cover the eggs. Over medium high heat, bring to a boil.

Place a lid on the post and remove from the heat and let sit for 15 minutes. Remove the eggs and place in a bowl of cold water. Once the eggs are cool, peel them and set aside.

Pull the cubed potatoes in a large pot and cover with water. Add  1 teaspoon of salt. Bring to a boil over medium heat and boil until just fork tender, about 15-20 minutes. Drain, place the potatoes in a bowl and put in the refrigerator.

Cut 9 eggs in half, setting one egg aside for garnish. Remove the yolks and place in a large mixing bowl. Mash the egg yolks with a fork. Add the mayonnaise, mustard, vinegar, salt and pepper. Mix until well combined.

Dice the egg whites and set aside.

Remove potatoes from the fridge. Gently fold in the celery, onion, diced egg whites and mayonnaise mixture. Scoop potalad salad into a large serving bowl.

Top with egg garnish and paprika. Store in the refrigerator for at least an hour before serving.