Cook the potatoes: Wash and peel the potatoes if desired, then cut them into roughly 1-inch cubes. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 15–20 minutes until potatoes are tender but still hold their shape. Drain and let them cool slightly in the colander while preparing the other ingredients.

Cook the eggs: Place the eggs in a small saucepan and cover with water. Bring to a boil over medium heat. Once boiling, remove from heat, cover, and let sit for 10 minutes. Drain, cool under cold running water, peel, and chop the eggs into small pieces.

Prepare the dressing: In a medium bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Whisk until smooth and creamy. Taste and adjust seasoning if needed.

Combine salad ingredients: In a large mixing bowl, gently fold together the slightly cooled potatoes, chopped eggs, celery, red onion, and dill (if using). Pour the dressing over the mixture and carefully toss until every piece is coated, being careful not to mash the potatoes.

Chill and serve: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, sprinkle a little paprika on top for a touch of color. Serve chilled as a side dish at picnics, barbecues, or family dinners. The creamy, tangy dressing pairs perfectly with grilled meats or sandwiches.