Start by bringing two pots of salted water to boil—one for the potatoes and one for the eggs. While waiting for the water, peel and cut the potatoes into 3/4-inch cubes. Once both pots are boiling, add the cubed potatoes to one pot and the eggs to the other. The potatoes will cook for 8-10 minutes until just tender (a fork should easily pierce them but they shouldn't be mushy), while the eggs cook for 12 minutes. This parallel cooking saves significant time. When the potatoes are done, drain them immediately and spread them on a plate or shallow bowl, then run them under cold water or set them aside to cool—they'll continue to cool as you finish prepping. Once the eggs are done, transfer them directly to an ice bath (cold water with a few ice cubes) for 3 minutes to stop the cooking and make peeling easier.

While the potatoes and eggs cool, prepare all your mix-ins. Finely dice the onion into 1/4-inch pieces, finely chop the celery stalk, and slice the pickles into small pieces. Once the eggs have cooled enough to handle (they should still be warm, which is fine), peel them carefully under cool running water and dice them into bite-sized chunks. I like to keep the vegetables and eggs separate at this point so you can see how much of each you're adding to the final salad—it gives you better control over the flavor balance.

In a small bowl, whisk together the mayonnaise, mustard, paprika, seasoned salt, and black pepper until smooth and well combined. The dressing should be creamy and evenly colored from the paprika. Taste it quickly—this is your chance to adjust the seasoning before mixing everything together. I prefer using Hellmann's mayonnaise because it has a neutral flavor that lets the other ingredients shine, and French's yellow mustard for its bright, slightly tangy taste.

Transfer the cooled potatoes from Step 1 to a medium serving bowl. Add the diced onion, celery, pickles, and eggs from Step 2, then pour the dressing from Step 3 over everything. Gently fold everything together using a spatula or wooden spoon until the potatoes and vegetables are evenly coated—be gentle so you don't break apart the potatoes or eggs. Finally, stir in the fresh chopped dill, which adds a bright, herbaceous note right at the end. Taste and adjust seasoning if needed, then serve immediately or refrigerate for later.