Preheat your oven to 400°F (200°C).

Scrub russet potatoes under cold water and pierce each skin several times.

Place the prepared potatoes directly on the oven rack and bake for 45-60 minutes.

Let the potatoes cool for about 10 minutes, then chop into bite-sized pieces.

In a bowl, combine mayonnaise, Dijon mustard, and apple cider vinegar; stir until smooth.

Fold the chopped potatoes into the bowl with the dressing and add bacon, green onions, celery, and hard-boiled eggs.

Garnish with fresh parsley and paprika, then serve immediately or chill briefly before serving.