In a large pot, add potatoes, 1 tablespoon salt, and enough water to cover. Bring to boil, reduce heat, and simmer until potatoes are tender, about 10 minutes. Drain well and cool slightly.
Meanwhile, in a small bowl whisk together mayonnaise, sugar, vinegar, mustard, and garlic powder.
In a large bowl, add potatoes, onion, celery, and chopped eggs. Add mayonnaise mixture and stir to combine.
Season to taste with salt and pepper (I like 1 1/2 teaspoons salt and 3/4 teaspoon pepper). Garnish with paprika.
Potatoes: Waxy varieties like new potatoes or Yukon golds hold their shape well. But, I like big Russets because they are easiest to peel and I don't mind if the potatoes fall apart a bit in the salad.
Mustard: Or substitute 1 teaspoon ground mustard.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: The potatoes can be cubed and submerged in water in the refrigerator up to 24 hours in advance. The hard-boiled eggs can be boiled a week in advance.