Bring a large pot of water to a boil and add the unpeeled potatoes, then immediately start timing for about 15-18 minutes until they're fork-tender but still hold their shape. In a separate pot, boil water for the eggs and cook them for 10-12 minutes for hard-boiled eggs. Once the potatoes are cooked, transfer them to a bowl of ice water to cool quickly—this stops the cooking process and makes them easier to peel. Similarly, transfer the cooked eggs to an ice bath. I find doing both proteins simultaneously saves significant time without any compromise to quality.

While the potatoes and eggs cool, finely dice the celery stalk and red pepper into small, uniform pieces so they blend seamlessly into the salad—kids appreciate when ingredients are nearly invisible in texture. Thinly slice the spring onions, separating the white and light green parts from the darker green tops; I like to reserve some of the fresh green tops for garnish to add a pop of color and freshness to the finished dish.

In a large mixing bowl, combine the mayonnaise and ranch dressing together, stirring until smooth and well blended. Add the sweet paprika and salt, whisking gently to distribute the seasoning evenly throughout the dressing. This creates a creamy, flavorful base that will coat all the ingredients beautifully.

Add the prepared vegetables from Step 2 to the dressing base from Step 3, gently folding them in until they're evenly coated. The dressing will help soften the raw vegetables slightly while keeping them fresh and crunchy.

Once the potatoes from Step 1 have cooled completely, peel away the skin (it should slip off easily) and cut them into 1-cm cubes. Add the cubed potatoes to the vegetable-dressing mixture from Step 4, folding gently to coat evenly without breaking them apart. The cooled potato absorbs the flavors of the dressing without becoming mushy.

Peel the cooled eggs from Step 1 and chop them into bite-sized pieces. Gently fold the chopped eggs into the salad, being careful not to overmix and turn them to mush. Refrigerate the finished potato salad for at least 30 minutes before serving to allow the flavors to meld together and the salad to chill through.