Directions

1. Quarter potatoes (leave skin on) and place in a large pot and add enough water to cover potatoes by several inches of water and add one teaspoon of salt. Heat over high heat until water comes to a boil. Reduce heat to a simmer and cook until potatoes are just tender, approximately 6-8 minutes. Drain potatoes, return to the pot and drizzle with vinegar. Let cool while preparing rest of ingredients, approximately 30 minutes.
2. In large bowl whisk together mayonnaise, relish, salt celery seed and Dijon mustard. Grate carrot on large side of a box grater and add to bowl, along with celery, red onion and diced hard boiled eggs. When potatoes are cool, add them to the bowl and toss to combine. Taste for seasoning and add additional salt and pepper if desired.
3. Transfer to serving bowl, sprinkle with paprika and top with green onions. Cover and let chill for at least 2 hours before serving. Can be made one day prior to serving.