Bolivian Potato Salad

Peel and cut potatoes into 1-inch cubes, then place in a pot of salted cold water and bring to a boil.

Cook potatoes for about 10-12 minutes until fork-tender but still holding their shape, then drain and transfer to a large bowl.

While potatoes are still warm, combine red wine vinegar, sugar, finely chopped onions, salt, ground pepper, and celery seeds in a small bowl and whisk together.

Pour the vinegar mixture over the warm potatoes and toss gently to coat evenly, allowing the potatoes to absorb the flavors as they cool slightly.

Add diced celery and green peppers to the potatoes and fold gently to combine.

Once the potato mixture has cooled to room temperature, add mayonnaise and fold gently until all ingredients are evenly coated.

Top with sliced hard-boiled eggs and dust lightly with hot paprika just before serving.