Follow these steps to create your unforgettable Deviled Egg Potato Salad:

1. Boil the Potatoes: In a large pot, put the Yukon Gold potatoes, covering them with water and adding a pinch of salt. Bring to a boil and cook until tender (about 15-20 minutes). Drain and set aside to cool.
2. Boil the Eggs: In a separate pot, place the eggs and cover them with water. Bring to a boil, then cover and remove from heat. Let them sit for 12 minutes. Then, transfer them to an ice bath to cool.
3. Prepare the Dressing: In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
4. Chop the Veggies: Finely chop the celery and red onion while the potatoes and eggs are cooling.
5. Peel the Eggs: Once cooled, peel the eggs and chop them into small pieces, separating the yolks from the whites. Set aside.
6. Dice the Potatoes: When the potatoes are cool enough to handle, chop them into bite-sized cubes, ensuring they remain intact.
7. Combine Ingredients: In a large bowl, combine the potatoes, celery, red onion, pickle relish, egg whites, and yolks.
8. Add the Dressing: Pour the prepared dressing over the potato mixture and gently fold until everything is well coated.
9. Chill: Cover the bowl with plastic wrap or a lid. Place it in the fridge for at least 1 hour to let the flavors meld.
10. Serve: Before serving, taste and adjust seasoning if necessary. Garnish with paprika and chopped chives or parsley for an appealing finish.

These straightforward steps will lead you to create a delightful Deviled Egg Potato Salad that everyone will love.