Potato Salad

3.5 lbs russet potatoes, peeled, quartered, starting in cold salted water, bring to a boil, reduce heat to a simmer and cook about 10-15 minutes or until tender; when cooled, large   dice.
4 hard boiled eggs, small dice

 Dressing:
1 cup mayonnaise (8 oz)
2 Tablespoons apple cider vinegar
2 Tablespoons sugar
1 teaspoon thyme
3 Tablespoons sweet pickle relish
3 Tablespoons roasted red pepper

Optional garnish:
paprika
hard boiled egg