Prep

• Peel the loose skins from the hard-boiled eggs if needed and chop them into small pieces.
• Finely dice the celery and onion.
• Chop the dill pickles and fresh dill.
• Cut the potatoes into large chunks of similar size.

Cook

• Place the potatoes in a large pot and cover with cold water by about 1 inch.
• Bring the water to a boil over high heat.
• Add 1 tablespoon kosher salt and continue cooking until the potatoes are tender when pierced with a fork, about 13 to 15 minutes.
• Drain thoroughly and allow the potatoes to cool just enough to handle.
• Remove any loose potato skins if desired.
• Cut the cooked potatoes into bite-sized pieces, approximately ½ inch. Some crumbling is fine.

Assemble

• In a large mixing bowl, whisk together the mayonnaise, mustard, apple cider vinegar, celery seed, paprika, 1 teaspoon kosher salt, and black pepper until combined.
• Add the warm potatoes and gently fold until coated with the dressing.
• Stir in the chopped eggs, celery, onion, dill pickles, and fresh dill.
• Taste and adjust the seasoning with additional salt and pepper if needed.
• Sprinkle the top with a light dusting of paprika and additional fresh dill.
• Cover and refrigerate for at least 4 hours before serving.