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Place the potatoes in a Dutch oven, and add water to cover. Bring the water to a boil. Reduce the heat and cook, uncovered, for 10 to 15 minutes or until tender. Drain the potatoes, and transfer them to a large bowl. Editor's Tip: Do not rinse the potatoes after draining them. Rinsing removes all the excess starches, often leading to a watery potato salad.
In a small bowl, mix the mayonnaise, sugar, mustard, vinegar, salt and pepper.
Drizzle the dressing over the potatoes and toss to coat. Gently stir in the eggs, onion and celery. Editor's Tip: It's OK to toss the potatoes with the dressing while they're still slightly warm. In fact, we usually recommend it because warm potatoes absorb the dressing better than cold potatoes. Just don't toss them together while the potatoes are piping hot or the mayonnaise can separate.
Cover the potato salad and refrigerate until chilled, two to three hours. If desired, sprinkle with paprika and celery leaves.