In a large mixing bowl, combine the shredded cabbage and carrots.

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper.

Pour the dressing over the cabbage mixture and toss to combine.

Refrigerate for at least 30 minutes before serving.

Preheat the grill to medium-high heat.

Brush the corn with melted butter and sprinkle with salt and paprika.

Place the corn on the grill and cook for about 10-15 minutes, turning occasionally, until charred and tender.

Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and let cool.

In a large bowl, mix the mayonnaise, mustard, celery, hard-boiled eggs, salt, and pepper.

Add the cooled potatoes and gently fold to combine.

Chill in the refrigerator for at least 1 hour before serving.