Step 1: Place the cubed potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat.
Step 2: Simmer the potatoes for 10-12 minutes until fork-tender. Drain the water and transfer the potatoes to a large mixing bowl.
Step 3: While the potatoes are still warm, drizzle the apple cider vinegar over them. Toss gently and let them cool to room temperature.
Step 4: In a separate small bowl, whisk together the mayonnaise, mustard, relish, salt, pepper, and celery seed to create the dressing for your potato salad recipe.
Step 5: Add the chopped eggs, celery, and red onion to the cooled potatoes. Pour the dressing over the mixture and fold gently until everything is evenly coated.
Step 6: Cover and refrigerate for at least 2 hours before serving. Garnish with fresh dill and a sprinkle of paprika.