Creamy Potato Salad

Wash and scrub the potatos and dice into bite-sized cubes, about 1 - 1/2 inches.
Place the potatoes in a pot with enough water to cover (and salt, if desired). Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
Drain, and transfer to a large bowl to cool.
Dice the bacon and cook in a frypan until well done, then place on a paper towel lined plate to absorb the grease.
Peel the hard boiled eggs, rinse and chop.
In a bowl, mix the mayonnaise, apple cider vinegar, mustard, celery salt, and pepper.
When the potatos and bacon are cooled, add the bacon to the potatoes.
Then add the chopped egg and spring onions. Stir well.
Gently mix through the dressing. Let chill for about 30 minutes in the fridge before serving.
To serve, place the potato salad in a bowl, sprinkle with paprika.