White vinegar poured over the egg it adds a tangy taste and also reduces smell from the egg, Welcome to try my friends and get surprised how good this salad is.

Peel and chop potatoes into small 2in pieces. Boil 15+ minutes until cooked, but still firm. Drain and let cool completely

Boil eggs for about 15 minutes. Let cool. Peeland grate egg, set aside.

Add egg (grated or chopped) to a deep bowl, pour vinegar over and gently stir. Add cooled potato on top of egg, Add onions and seasonings. Toss gently. Taste and adjust seasonings.

Add mayonnaise and mustard. Toss to coat completely.

Spoon into a dish and refrigerate a few hours or overnight.

Garnish with paprika or cayenne pepper before serving.

TIPS:
Do not overcook the potatoes. Sounds easy but you’ll have to remember that even after you remove the potatoes from the boiling water, it will continue to cook from the remaining heat and steam.
Wait until potatoes have completely cooled off before assembling salad. Warm potatoes will very quickly turn into mashed potatoes.
Eggs may be chopped instead of grated. Hellmann's brand mayonnaise is preferred for this recipe. Red potatoes are creamier and will work well in this recipe.