Drain the canned potatoes in a colander and rinse them under cold water to remove any excess starch or sodium.

Pat them dry with a paper towel to ensure the dressing adheres properly. If using whole potatoes, cut them into bite-sized pieces; if using sliced potatoes, proceed as is.​

In a large mixing bowl, add the chopped red onion and celery. These vegetables provide a satisfying crunch and fresh flavor to the salad.​

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, sweet pickle relish, and apple cider vinegar until smooth.

This combination creates a creamy and tangy dressing that complements the mild flavor of the potatoes.​

Add the drained and chopped potatoes to the bowl with the vegetables.

Pour the dressing over the potato mixture and gently toss to ensure all ingredients are evenly coated.

Be careful not to overmix, as canned potatoes are softer and can break apart easily.​

Season the salad with salt and freshly ground black pepper to taste. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together. Chilling also helps the salad firm up, enhancing its texture.​

Before serving, give the salad a gentle stir and sprinkle paprika on top for a touch of color, if desired.

Enjoy this quick and tasty potato salad as a side dish to your favorite meals.​