Weight Watchers-Friendly Southern Potato Salad

Ingredients:
3 pounds Russet potatoes (medium)
1 cup light mayonnaise
1/4 cup yellow mustard
2 teaspoons apple cider vinegar
2 teaspoons sugar
1/2 teaspoon onion powder
1/4 cup sweet pickle relish
1 stalk celery, chopped
1/2 sweet onion, chopped
4 hard-boiled eggs (3 chopped and 1 sliced)
Paprika
Salt and pepper to taste
Instructions:
Cut each potato in half, then place in a large pot and cover with 1 inch of water.
Add 2 teaspoons of salt, bring to a simmer, and cook for 20 minutes or until fork-tender. Drain well and allow to cool before peeling and discarding the skins.
Place the peeled potatoes in a large bowl and cut them into bite-sized pieces.
In a small bowl, mix together light mayonnaise, yellow mustard, apple cider vinegar, sugar, and onion powder. Pour this mixture over the potatoes and mix well.
Add relish, chopped celery, chopped onion, and the chopped eggs to the bowl. Mix thoroughly. Season with salt and pepper to taste.
Top the potato salad with sliced egg and sprinkle with paprika.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours before serving.