Cut the potatoes into quarters and place in a large stockpot. 

Fill the pot with cold water until the water reaches 1" over the potatoes. 

Place on high heat and bring to a boil. Once boiling, add 1 tbsp. salt. Cook for 13-15 minutes, or until the potatoes are tender when pierced with a fork.

In a medium bowl, mix the mayonnaise, relish, mustard, apple cider vinegar, celery seeds, paprika, 1 tsp. salt, and pepper to taste. Stir until smooth.

Chop the eggs, celery, onions, and dill.

Once the potatoes are done, drain the water and remove loose peels.

Chop potatoes into 1/2" chunks, don't worry if they're crumbly.

Place potatoes in a large bowl and gently mix in the mayonnaise mixture. 

Stir in the eggs, celery, onions, and dill. Add salt and pepper as needed.

Garnish with dill and paprika.

Cover and refrigerate for at least 4 hours before serving.