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Cook the Potatoes – Bring a large pot of salted water to a boil. Add diced potatoes and cook for 10–12 minutes, until fork-tender. Drain and cool slightly.
Prepare the Eggs – While potatoes cook, peel and chop hard-boiled eggs.
Make the Dressing – In a large mixing bowl, combine mayonnaise, mustard, vinegar, salt, and pepper. Stir until smooth.
Combine Ingredients – Add cooled potatoes, eggs, celery, red onion, green onions, pickles, and dill to the dressing. Toss gently to coat.
Chill Before Serving – Cover and refrigerate for at least 1 hour to allow flavors to meld.
Serve & Garnish – Sprinkle with paprika and extra dill before serving.