Add potatoes to a large pot and cover with water. Bring to a boil, reduce heat and simmer for 10 to 12 minutes, until potatoes are fork tender. Drain the potatoes and let cool.

Meanwhile, make the dressing. Add mayonnaise, mustard, kosher salt, pepper, dill, and paprika to a large bowl. Whisk together until combined. Add diced celery, onion, and dill relish to the bowl.

Peel hard-boiled eggs and dice into pieces. Add to the bowl with cooled potatoes. Toss until everything is well coated and combined. Refrigerate for an hour, up to overnight, before serving. Sprinkle the top with extra dried dill (optional) to serve.