Peel and dice potatoes.
Fill a soup pot with water and a pinch of salt, over high heat, and bring to a boil. Add potatoes. Boil until tender but not mushy. Do not over-boil. 7-10 minutes should do it depending how small you diced your potato.
Drain water from potatoes and set aside. You want your potatoes to cool down a bit before mixing with the other ingredients. Sometimes I use an ice bath to help this process along! The hot potatoes melt the ice and then I just strain the water out again.
When the potatoes have cooled enough, start on your sauce and veggies.
In a large mixing bowl, add the celery, onion, spinach, pickle -- paprika, optional garlic and onion spices, vinegar, mayo, mustard and maple syrup. Fold everything together to combine.
Add in the potatoes. Then half-mash the mixture using a fork or masher. Half-mashed means you will mash half the potatoes and leave the rest nice and chunky. You can mash ore or less as desired.
Fold everything together one more time and pour potato salad into a serving bowl. Cover with plastic wrap and place in the fridge.
Chill for at least one hour before serving. This recipe can be made one day ahead of time.