• Begin by quartering the Yukon Gold potatoes and placing them into a large stockpot. Cover the potatoes with cold water, ensuring it sits about one inch above them.

Cooking Potatoes:

• Heat the pot on high until it reaches a rolling boil. Once boiling, add a tablespoon of salt and let the potatoes cook for 13 to 15 minutes, or until they can be easily pierced with a fork.
• While the potatoes are cooking, combine the mayonnaise, sweet pickle relish (including its juice), mustard, apple cider vinegar, celery seeds, paprika, and a teaspoon of salt in a medium bowl. Mix until the combination is smooth.
• Chop the hard-boiled eggs, celery, onions, and dill while the potatoes are cooking.
• After the potatoes are done, drain them and discard any loose skin. Cut them into 1/2-inch cubes, then transfer to a large bowl.
• Gently incorporate the dressing created earlier with the potatoes until they are evenly coated. Follow this by folding in the chopped eggs, celery, onions, and dill. Taste, and add more salt and pepper if desired.
• For garnish, feel free to add more dill and paprika on top.
• Seal the bowl and refrigerate for at least 4 hours. For the best flavor, consider making it a day in advance. It can be stored in an airtight container in the fridge for up to a week.