First, you'll want to wash your potatoes thoroughly. No one enjoys eating dirt with their salad! Then, place them in a large pot and cover with cold water. Be sure to add a generous pinch of salt. Turn the heat on high and bring that water to a boil. Once boiling, reduce the heat and let them simmer for about 15 to 20 minutes or until fork-tender. Remember: al dente is your friend here!

While your potatoes cook, it's the perfect time to chop those vegetables. Dice the celery and onion, and grab your eggs. If you’re using fresh dill, chop it finely. Your goal here is to have all ingredients ready and waiting for those potatoes. Trust me, having everything prepped makes the final mixing much smoother!

Combining the flavors in a separate bowl is key. In a large mixing bowl, mix together the mayonnaise, sweet pickle relish, yellow mustard, apple cider vinegar, smoked paprika, celery seeds, whole grain mustard, black pepper, and a pinch of salt. Stir well. The smell alone will have you drooling!

Once the potatoes are tender, drain them and let them cool slightly. No need to let them cool completely; a little warmth helps flavors meld better. Gently cut them into bite-sized pieces, and then add them to the dressing bowl along with the chopped vegetables and eggs. Use a spatula to gently fold everything together. You want to keep the potato pieces intact, so take your time!

After mixing, cover the bowl with plastic wrap and pop it in the fridge. Let it chill for at least one hour—if you can resist digging in sooner! This waiting period allows the flavors to develop. Serve chilled and watch your guests dig in.