Boil the eggs for 15 minutes or until hard-boiled. Cook the potato cubes until soft and rinse them in cold water before setting them aside in a strainer to drain.
Separate the egg white from the yolk and set it aside.
Roughly mash the egg whites into small chunky pieces similar in size to the diced potato.
Ensure the eggs and the potatoes are completely cool to prevent the mayonnaise from breaking down when combined with hot ingredients.
In a separate bowl, mix the hard-boiled egg yolk with Dijon Mustard, vinegar, and mayonnaise to form a coarse paste-like consistency.
Add celery, onion, and garlic to the mixture and stir well until everything is well combined. Coarse garlic can be replaced by 1/4th teaspoon of garlic powder if needed.
Fold in the chopped egg white and potato dice into the mixture’
Add cayenne pepper, paprika and lightly toss everything to combine well.
Chill in the refrigerator for 2 hours.
Add salt and pepper and mix well and serve cold.
