Wash the Yukon Gold potatoes and cut them into uniform 3/4-inch cubes with the skin on. Place the cubed potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt.
Bring to a boil, then reduce to a simmer and cook for approximately 15 minutes or until just fork-tender.
Drain the potatoes thoroughly in a colander, then spread them on a baking sheet. Allow them to cool and dry for 10-15 minutes.
In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, pickle relish, and sugar. Whisk until smooth and creamy.
Fold in the diced red onion, celery, chopped hard-boiled eggs, fresh dill, celery seeds, and paprika. Mix gently until evenly distributed.
Add the cooled potato cubes to the dressing mixture. Using a silicone spatula, gently fold everything together, being careful not to mash the potatoes.
Season with salt and freshly ground black pepper to taste.
Transfer the potato salad to a serving bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
About 30 minutes before serving, take it out of the refrigerator to take the chill off slightly for maximum flavor.