Roasted Garlic And Smoked Paprika Potato Salad - cooking recipe

Ingredients

3 1/2 cups russet potatoes
1/2 cup celery (2 stalks)
3 eggs, hard boiled
2 tablespoons onions, minced
2 roasted garlic cloves
1/2 teaspoon sugar
1 teaspoon thyme
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt (table salt can be substituted)
1 tablespoon spicy brown mustard (or to taste)
1 tablespoon apple cider vinegar
1 1/2 cups mayonnaise (or to taste)
1/2 - 1 lb bacon, cooked and crumbled (optional)

Preparation

Peel and dice potatoes into about 1-inch cubes. Put into large pot of cold water (enough to cover) and bring to a boil. Lower heat to a steady, slow boil and cook until potatoes are fork-tender. Drain.
Meanwhile, dice celery and hard boiled eggs into a small dice. Set aside.
Into a large bowl, stir together the minced onion, roasted garlic, sugar, thyme, smoked paprika, salt, spicy brown mustard, cider vinegar and mayo. Stir in reserved celery, eggs and bacon (if using).
Fold in cooked and drained potatoes.
Serve immediately or chill in refrigerator until serving time.