Wash the potatoes carefully under cold water. Peel the skin using a potato peeler. Cut the potatoes into medium-sized cubes for even cooking and better texture.

Fill a large pot with water and add salt. Add the potato cubes and boil for about 12 to 15 minutes until fork tender but not mushy.

Drain the potatoes using a colander. Let them cool completely before mixing with the dressing. Warm potatoes can make the salad watery and too soft.

In a large bowl, mix mayonnaise, mustard, relish, vinegar, sugar, smoked paprika, salt and black pepper. Stir until smooth and creamy with no lumps remaining.

Add chopped celery, red onion, pickles and boiled eggs into the dressing mixture. Stir gently so all ingredients are evenly coated with the creamy dressing.

Add cooled potatoes into the bowl. Mix carefully using a large spoon. Avoid overmixing because the potatoes can break apart and become mashed.

Cover the bowl and refrigerate for at least one hour. Chilling helps the flavors blend together and improves the texture of the potato salad.

Sprinkle fresh parsley and extra smoked paprika on top before serving. Serve cold with barbecue dishes, grilled chicken, burgers or sandwiches for the best taste.