1. Prepare the Potatoes:
– Wash the potatoes thoroughly and cut them into bite-sized cubes, leaving the skins on for added texture and flavor.
– Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
– Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 10-15 minutes.
– Drain the potatoes and let them cool slightly.

2. Make the Dressing:
– In a small bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth and creamy. Adjust the ingredients to taste, adding more mustard or vinegar if desired for extra tanginess.

3. Assemble the Potato Salad:
– In a large mixing bowl, combine the cooked and slightly cooled potatoes, chopped hard-boiled eggs, chopped celery, chopped red onion, and chopped dill pickles.
– Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
– Season with salt and pepper to taste, adjusting as needed.

4. Chill and Serve:
– Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
– Before serving, give the potato salad a final toss to ensure everything is well combined.
– Sprinkle with paprika and chopped fresh parsley for a colorful garnish, if desired.

5. Enjoy!