Prepare the Coleslaw: In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and salt until smooth. Add the shredded cabbage mix and toss thoroughly until everything is evenly coated. Cover and refrigerate for at least 30 minutes for flavors to meld.

Prepare the Potato Salad Base: Place the quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender (about 15-20 minutes). Drain well and let cool slightly.

Assemble the Potato Salad: In a bowl, combine the slightly warm potatoes, chopped hard-boiled eggs, and celery. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Gently fold the dressing into the potato mixture until just combined. Be careful not to mash the potatoes. Taste and adjust seasoning if necessary. Refrigerate until serving.

Prepare the Grilled Corn: Preheat your grill to medium-high heat (about 400°F). Brush the corn cobs lightly with melted butter and sprinkle evenly with smoked paprika, salt, and pepper.

Grill the corn, turning every 3-4 minutes, until kernels are tender and slightly charred on all sides (about 12-15 minutes total). Serve immediately alongside the chilled potato salad and coleslaw.