Cook the Potatoes: Start by boiling 700 g of potatoes in a large pot of salted water. Cook them with the skin on to retain their flavor. Boil for about 20-25 minutes, or until the potatoes are fork-tender. Once cooked, drain the potatoes and let them cool slightly before peeling. Cut the peeled potatoes into bite-sized cubes and set aside.

Boil the Eggs: While the potatoes are boiling, cook the 5 eggs in a separate pot. Place the eggs in a pot of cold water, bring it to a boil, and cook for 8-10 minutes for hard-boiled eggs. Once done, cool the eggs in ice water, peel them, and chop them into small pieces.

Chop the Onion and Celery: Finely chop 50 g of onion and 1 stalk of celery. This will add a nice crunch and fresh flavor to the salad.

Dice the Pickles: Cut 50 g of marinated cucumbers (pickles) into small cubes. Pickles add a tangy, briny flavor that contrasts beautifully with the creaminess of the mayonnaise.

Chop the Green Onion: Finely chop 10 g of green onion, which will add a mild, fresh flavor to the salad.

Mix the Mayonnaise and Mustard: In a small bowl, combine 5 tablespoons of mayonnaise and 2 teaspoons of mustard. The mustard gives the dressing a slight kick, while the mayonnaise provides creaminess.

Add Vinegar and Spices: Stir in 1 tablespoon of apple cider vinegar for a touch of acidity. Then add 1/2 teaspoon of sweet paprika for color and flavor. Season with salt and ground black pepper to taste.

Combine the Ingredients: In a large mixing bowl, combine the diced potatoes, chopped eggs, onions, celery, pickles, and green onion.

Add the Dressing: Pour the mayonnaise-mustard dressing over the potato mixture. Gently toss everything together until the potatoes and vegetables are evenly coated with the dressing. Be careful not to mash the potatoes as you stir.

Adjust the Seasoning: Taste the salad and adjust the seasoning if necessary by adding more salt, pepper, or paprika.

Chill or Serve Warm: You can serve the potato salad immediately while it's slightly warm, or you can chill it in the refrigerator for 1-2 hours if you prefer a cold salad.

Garnish: For extra presentation, you can sprinkle a little extra paprika or chopped green onion on top before serving.