• Peel and cube the potatoes. Place in a large pot, cover with 1 inch of water, and add 1-2 teaspoons of kosher salt.
• Bring to a boil and cook for 10-12 minutes until fork tender. Drain thoroughly.
• While potatoes cook, combine mayonnaise, yellow mustard, dill relish, minced onion, pickle juice, salt, and pepper in a large mixing bowl.
• Add the hot, drained potatoes and chopped hard-boiled eggs to the dressing mixture.
• Fold gently to coat thoroughly without mashing the potatoes.
• Allow the salad to cool completely, transfer to an airtight container, and refrigerate for at least 4 hours before serving.
• Garnish with paprika and minced chives or green onions if desired.

Notes

• Mix dressing ingredients before potatoes are done cooking so hot potatoes absorb the flavors. Cube potatoes into equal sizes for even cooking. Potatoes should be fork tender with a soft center but firm enough to hold their shape. Mince onions finely to reduce strong onion flavor.
• Substitute apple cider vinegar for pickle juice if preferred. Steam eggs instead of boiling for easier peeling. Apply paprika lightly with fingers rather than a shaker to control the amount. Ensure dairy-based foods are not left at room temperature for more than 2 hours.

Storage & Safety

• Refrigerate in an airtight container for up to 4 days. Do not leave potato salad at room temperature for longer than 2 hours; use an ice bath to keep cold if needed.

Make Ahead

• Tastes better after sitting; can be made up to 24 hours ahead of time.