Boil the diced potatoes in a large pot of salted water until tender, about 10-15 minutes. Drain and let them cool slightly.
In a large bowl, combine mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper. Stir until smooth to make the dressing.
Add the cooled potatoes, chopped hard-boiled eggs, and crumbled bacon to the bowl with the dressing. Gently fold to combine, ensuring everything is well coated.
Transfer the salad to a serving bowl. Garnish with fresh parsley and a sprinkle of paprika for color.
Chill the salad in the refrigerator for at least an hour before serving to allow the flavors to meld together.
Variations & Tips
For a lighter version, substitute half of the mayonnaise with Greek yogurt. You can also add diced celery or red onion for extra crunch. If you have picky eaters, consider serving the bacon and eggs on the side as toppings, allowing everyone to customize their own portions. For an extra kick, add a dash of hot sauce to the dressing.
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