Step 1

Quarter potatoes (or halve if they are small red potatoes) and place them in a 5-quart saucepan. Fill the pan with cold water until the potatoes are covered by 1”

Step 2

Bring water to a boil and boil until the potatoes are soft and easily pierced with a fork (but not falling apart).

Step 3

Drain the potatoes in a colander and let them cool until they are cool enough to touch. Mix/toss them every few minutes to help release heat from the bottom layer of potatoes.

Step 4

Once the potatoes are cool enough to handle, peel the skins off of them, then dice them into ½” pieces.

Step 5

Transfer the diced potatoes to a large bowl (preferably one with a lid because you will be chilling the salad).

Step 6

While the potatoes are boiling, make the dressing.

Step 7

Whisk together mayonnaise, mustard, honey, lemon juice, sea salt, pepper, paprika and fresh dill in a small bowl until combined.

Step 8

Add the celery, green onions, and hard-boiled eggs to the diced potatoes in the large bowl. Stir to combine.

Step 9

Add the dressing and mix until evenly distributed.

Step 10

Cover the potato salad and chill in the refrigerator for at least 6 hours, or overnight.

Step 11

Sprinkle with additional fresh dill and serve cold.