Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce to a simmer and cook for 10–12 minutes, or until fork-tender.

Drain the potatoes and spread them out on a baking sheet to cool slightly.

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.

Add the cooled potatoes to the bowl, along with chopped celery, red onion, and dill (if using). Gently fold until everything is evenly coated.

Fold in chopped hard-boiled eggs if desired.

Taste and adjust seasoning as needed.

Cover and refrigerate for at least 1 hour to let the flavors meld.

Before serving, sprinkle with paprika for a pop of color.