Start this recipe the day before or at least the morning you plan to eat it.

Fill a large pot with water, roughly chop the potatoes with skins on, and place them in the water. Bring to a boil and cook until soft when poked with a fork.

While the potatoes are cooking, mix together the mayonnaise, mustards, vinegar, dill, celery salt, paprika, relish, pickles, and green onions.

Once the potatoes are soft, remove them from the pot, drain, and let them cool for a few minutes.

Peel the potatoes using a paring knife, chop them into smaller pieces, and add 3/4 of them to the dressing mixture. Mince the remaining potatoes for added texture and mix them into the dressing.

Gently fold in the chopped eggs to coat them with the dressing.

Taste and season with more salt if needed.

Sprinkle a bit more paprika on top, cover the salad with plastic wrap, and refrigerate for the day or overnight. Overnight is best for the flavors to meld.

Stir before serving!