In a large pot, cover potatoes with cold salted water.

Bring to a boil, reduce heat and simmer until potatoes are tender, 20 to 30 minutes.

Drain well. Once potatoes have cooled, cut into bite-size cubes.

While the potatoes cook, place eggs in another saucepan, cover with water and bring to a boil.

Boil 1 minute, then remove from heat and let sit, covered for 15 minutes.

Drain and run under cold water. Refrigerate until needed.

In a large bowl, whisk together mayonnaise with dill, mustard, red onion, bell pepper, green onion and celery.

Fold in pickles, pickle juice, celery seed and salt to taste.

Stir in potatoes.

Taste and adjust seasoning.

Peel eggs, slice or chop and arrange over the top of the potato salad.

Garnish with paprika. Cover and chill until ready to serve.