The potatoes should be quartered and put in a big stockpot. Cold water should be poured into the pot until it is 1 inch above the potatoes' surface. Turn the heat up to high and bring the saucepan to a boil. Add 1 tablespoon salt after the water has boiled for 13–15 minutes, or until the potatoes are soft to the touch.

In the meantime, combine the mayonnaise, sweet pickle relish, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and freshly ground black pepper in a medium bowl. until smooth, stir. Then chop the dill, onions, celery, and eggs.

Drain all the water from the potatoes after they are extremely soft. Potatoes should be peeled loosely and cut into 1/2-inch slices. They can be mushy and crumbly if that's okay. The potatoes should be put in a big bowl. Add the dressing and gently stir until the potatoes are thoroughly coated. The eggs, celery, onions, and dill are then added. Taste, then add more salt or pepper as desired. Add paprika and fresh dill as a garnish.

Refrigerate the potato salad with a cover for at least four hours. If you can prepare it ahead of time, the second day is even better! For up to a week, store chilled in an airtight container.