Cut the potatoes into 1/2 inch chunks and carefully place them in a large pot. Fill the pot with cold water until the potatoes are fully submerged with an extra inch of water above the potatoes. Over high heat, bring the water to a boil and add 1 tablespoon of salt. Boil potatoes for about 15 minutes or until tender and can be easily pierced with a fork.
In a large bowl, mix the mayonnaise, sweet pickle relish, mustard, apple cider vinegar, celery seeds, and salt and pepper to taste and set aside. Then, chop your hard-boiled eggs, celery, onions, and dill.
When the potatoes are tender, drain the water and place the potatoes in the large bowl with the mayonnaise dressing and begin to stir until the potatoes are evenly coated. Once the potatoes are coated, mix in the chopped eggs, celery, onions, and dill. Add in salt and pepper to reach desired taste. Garnish with sprinkling of paprika and fresh chopped dill.
Cover the potato salad and refrigerate for at least 3 hours before serving to ensure it is chilled through.