4 pounds russet potatoes (about 8 medium)
3 tablespoons cider vinegar
3 large eggs
1 cup mayonnaise
1/2 teaspoon celery seeds
1 teaspoon dry mustard powder
1/2 teaspoon freshly ground pepper
3 celery stalks, cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
10 cornichons, cut into 1/4-inch dice
3 scallions, trimmed and thinly sliced
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon sweet paprika
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