Cut the potatoes into 3/4 inch cubes and put them in a large pot of water. Bring the water and 1 1/2 tsp. salt to a boil over high heat and boil for 30-35 min. While potatoes cook, prepare ingredients for Step 2.
While your potatoes cook, dice celery into small (1/4-inch) pieces and thinly slice green onions. Roughly chop 4 hard-boiled eggs and then set aside and slice in rings one more hard-boiled egg, reserved for garnish. In another bowl, mix Miracle Whip, yellow mustard, celery seed, 1 tsp. salt, pepper and sugar. Whisk until smooth and combined.
Drain the potatoes well into a colander. Carefully arrange the potatoes in a baking sheet and allow to cool to room temp for 10-15 min. Then, move cooled potatoes to a large bowl. Pour oil and vinegar over potatoes. Gently toss to cover, then set aside for about 15-20 min.
Combine potatoes with the diced celery, sliced green onions and chopped hard-boiled eggs. Pour the mixture from Step 2 over the salad. Gently but completely stir the dressing with a rubber spatula. Avoid mashing potatoes or breaking the shapes. Make sure the dressing evenly coats each potato cube.
Turn potato salad into a big serving bowl. Refrigerate at least an hour prior to serving. Before eating, place the sliced rings of hard-boiled eggs on top of the potato salad and then, to take it up a notch, dust them with smoked paprika.
