Place your quartered potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender, about 10-15 minutes. Once cooked, drain the potatoes and place in a large bowl.
While the potatoes cook, chop your celery and green onions and set aside.
Add the mayo, Dijon mustard, maple syrup, salt, pepper, smoked paprika and a pinch of cinnamon to the bowl of cooked potatoes. Toss to coat, then add the celery and green onion and toss again.
Place your potato salad in the fridge and chill for 20-30 minutes or cover and store overnight if making ahead. Serve chilled or still slightly warm. Leftovers stored in an airtight container are good for 3 days.
