Cut potatoes into quarters, place in a large stockpot, and cover with cold water. Bring to a boil, add 1 tablespoon salt, and cook for 13-15 minutes until fork-tender.

While potatoes cook, combine mayonnaise, relish, mustard, apple cider vinegar, celery seeds, paprika, salt, and pepper in a medium bowl; stir until smooth. Chop eggs, celery, onions, and dill.

Drain cooked potatoes, remove loose peels, and chop into 1/2-inch chunks. Gently mix in the dressing, then stir in chopped eggs, celery, onions, and dill. Season with salt and pepper to taste; garnish with fresh dill and paprika.

Cover and refrigerate the potato salad for at least 4 hours before serving.