Cut the potatoes into 1 inch pieces. Place them in a medium saucepan and cover with water.

Bring the water to a boil and cool over medium high heat for 10 minutes or until potatoes are tender. Drain and set aside.

Heat the bacon in a medium skillet over medium heat. Cook 3-4 minutes per side or until browned. Remove from pan and place on a paper towel lined plate to drain. Crumble and set aside.

Remove all but 1 tablespoon of bacon fat from the pan. Add the celery, bell pepper, onions, and garlic to the bacon fat and saute for 1 minute, just long enough for them vegetables to pick up the bacon flavor.

Remove from heat and immediately pour the vegetables into a large bowl. Add in the mayonnaise, brown mustard, white vinegar, celery seed, salt, pepper, and eggs. Mix well to combine.

Add the potatoes and the bacon to the vegetables and toss to coat. Refrigerate for at least 2 hours.

Before serving sprinkle with paprika.