Instructions

1. Peel your potatoes and then cut into 1/2"-3/4" chunks then place into a large saucepan.  Add water to the saucepan so that the potatoes are submerged with at least 1" of water above the potatoes. 
2. Bring to a boil over medium-high heat. 
3. Once boiling, add 1 tablespoon salt, then reduce the heat to medium and simmer for 8-10 minutes, until the potatoes are tender but not mushy.
4. If adding eggs, boil to your preferred doneness and set aside to cool before peeling.
5. Drain the potatoes, then pour into a large bowl. 
6. Add in the vinegar, toss to coat, then let sit for 20-minutes to cool. 
7. To the potatoes, add the celery, mayonnaise, dill pickle relish, red onion, green onion, fresh dill, mustard, remaining salt, black pepper, paprika, and stir to combine. 
8. If desired, add chopped eggs and stir to incorporate. 
9. Taste and add additional salt and black pepper if desired. 
10. Cover the potato salad and refrigerate for at least 1 hour prior to serving.  
11. Garnish with additional green onion, fresh dill, or a sprinkle of paprika if desired.