Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a gentle boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.

Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with white vinegar. Toss the potatoes with the vinegar and set aside to cool for about 15-20 minutes.

Add the diced celery and green onions to the potato mixture. Chop 4 of the hard-boiled eggs and add them to the potato mixture.

In a medium bowl, mix together the Miracle Whip or mayonnaise, yellow mustard, celery seed, salt, and pepper. Fold this mixture into the potato mixture and season with more salt and pepper to taste.

Slice the last egg into thin slices and place them on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.